Differences in the “egumi” taste of moso-bamboo shoots: research using chemical analysis and two types of taste sensors
Abstract We conducted our research with the aim of determining whether the “egumi” taste of moso-bamboo shoots differs depending on the production area and how the “egumi” taste of bamboo shoots from Yamagata Prefecture, which is near the northern limit of cultivation, differs. The investigation was...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
SpringerOpen
2021-04-01
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| Series: | Journal of Wood Science |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s10086-021-01969-5 |