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Umami synergy as the scientific principle behind taste-pairing champagne and oysters

Food Science and Technology

Umami synergy as the scientific principle behind taste-pairing champagne and oysters

C. V. Schmidt, K. Olsen, et al.

Discover the surprising umami synergy between champagne and oysters in this fascinating study by Charlotte Vinther Schmidt, Karsten Olsen, and Ole G. Mouritsen. The research uncovers how different champagnes and oyster species interact to create the ultimate taste experience.... show more
Citation Metrics
Citations
53
Influential Citations
1
Reference Count
69
Citation by Year

Note: The citation metrics presented here have been sourced from Semantic Scholar and OpenAlex.

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