A quantitative equation for umami evaluation of food and condiments based on the Weber-Fechner law
Fuente: Food Quality and Preference
Publication date: February 2025Source: Food Quality and Preference, Volume 123Author(s): Yijian Wang, Shiwen Wan, Sheng Pan, Peng Luan, Xiaoxu Cen, Guangquan Sun, Yaoze Feng, Ming Zhu