Discovery and Identification of Tastants and Taste-Modulating N-Acyl Amino Acid Derivatives in Traditional Korean Fermented Dish Kimchi Using a Sensomics Approach

  • Peter Christa (First Author)
  • , Andreas Dunkel (Co-Author)
  • , Alin Krauss (Co-Author)
  • , Timo D. Stark (Co-Author)
  • , Corinna Dawid (Co-Author)
  • , Thomas Hofmann* (Last Author)
    • *Corresponding author for this work

    Research output: Contribution to journal › Article › peer-review

    32 Scopus citations

    Fingerprint

    Dive into the research topics of 'Discovery and Identification of Tastants and Taste-Modulating N-Acyl Amino Acid Derivatives in Traditional Korean Fermented Dish Kimchi Using a Sensomics Approach'. Together they form a unique fingerprint.

    Food Science