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==references==notescitations* flavor chemistry: thirty years of progress by roy teranishi, emily l. wick, irwin hornstein; article: umami and food palatability, by shizuko yamaguchi and kumiko ninomiya.
* flavor chemistry: thirty years of progress by roy teranishi, emily l. wick, irwin hornstein; article: umami and food palatability, by shizuko yamaguchi and kumiko ninomiya.