Umami Nicoise鲜味尼斯
Bar Umami喜爱铁板薄烧牛肉
Umami substance呈鲜味物质
Umami Burger鲜味汉堡;汉堡类
Umami Steamboat甜味火锅放题
umami peptide鲜味肽
equivalent umami concentration等鲜浓度
European Committee for Umami欧洲鲜味委员会
Heat treatments, time and salt have a significant impact on the water-soluble umami-related substances of pork ribs.
热处理方式、时间和盐对排骨中水溶性鲜味物质有较大影响。
参考来源 - 排骨藕汤加工工艺及其滋味研究