¥¡¼¥ï¡¼¥É:umami ¤Î¸¡º÷·ë²Ì / 1 1 - 2 / 2 <<< 1 >>> / 1 1 - 2 / 2 <<< 1 >>> 4D090 2025/03/07 14:15 ¥Ý¥¹¥¿¡¼¡¦Å¸¼¨²ñ¾ì ´ÊÊؤÊÄèÌ£¶¯ÅÙ¬Äê¤ò²Äǽ¤Ë¤¹¤ë¥Ò¥È¤¦¤ÞÌ£¼õÍÆÂΰÂÄêȯ¸½ºÙ˦³ô¤Îºî½Ð Construction of stable cell lines expressing human umami taste receptors to enable the easy measurement of umami intensity ¡ûÀîùõ Éñ»Ò¡¢ÌÚ»û Í¥ÂÀ¡¢»°ºä ¹ª ¡ûMaiko KAWASAKI, Yuta KIDERA, Takumi MISAKA ÅìÂ籡ÇÀÀ¸²Ê¡¦±þÀ¸²½ Univ. Tokyo Appl. Biol. Chem. 4D091 2025/03/07 13:15 ¥Ý¥¹¥¿¡¼¡¦Å¸¼¨²ñ¾ì ¥Ò¥ÈÌ£³Ð¼õÍÆÂÎȯ¸½ºÙ˦¤òÍѤ¤¤¿Äẹ̀¬Äê·Ï¤Ë¤è¤ëÏÂÉ÷¤À¤·¤Î¤¦¤ÞÌ£¶¯ÅÙɾ²Á Evaluation of umami taste intensity in Japanese soup stocks using cell-based assay systems ¡ûµÜÀî Âçµ±1¡¢ÅòÀõ ²ÂÆà2¡¢ºû°æ ¼Âº´2¡¢»°ºä ¹ª1 ¡ûHiroki MIYAKAWA1, Kana YUASA2, Misa SASAI2, Takumi MISAKA1 1ÅìÂ籡ÇÀÀ¸²Ê¡¦±þÀ¸²½¡¢2¡Ê¸øºâ¡ËÅìÍο©Éʸ¦µæ½ê 1The Univ. Tokyo, 2Toyo Institute of Food Technology / 1 1 - 2 / 2 <<< 1 >>> / 1 1 - 2 / 2 <<< 1 >>>