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The “Plague” That Is a DelicacyAwake!—2001 | December 8
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Researchers have found in huitlacoche extracts “three of the four amino acids related with the umami taste.”a (Journal of Agricultural and Food Chemistry)
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The “Plague” That Is a DelicacyAwake!—2001 | December 8
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a Umami is a word used in Japan to describe what some consider to be the fifth taste, after the four main tastes—sweet, salty, sour, and bitter.
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