Mechanisms of umami taste perception: From molecular level to brain imaging

Ben Wua Department of Food Science & Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, ChinaView further author information

Sally Eldeghaidyb Division of Food, Nutrition and Dietetics, and Future Food Beacon, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK;c Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University Park Campus, University of Nottingham, UKCorrespondence[email protected]
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Charfedinne Ayedd Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UKView further author information

Ian D Fiskd Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK;e The University of Adelaide, North Terrace, Adelaide, South Australia, AustraliaView further author information

Louise Hewsond Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UKView further author information

Yuan Liua Department of Food Science & Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, ChinaCorrespondence[email protected]

https://orcid.org/0000-0003-1420-0276 View further author information

Mechanisms of umami taste perception: From molecular level to brain imaging

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Mechanisms of umami taste perception: From molecular level to brain imaging

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