This experiment is part of the Mycological Innovations Challenge Grant. Browse more projects

Can a quantitative model be designed to evaluate the umami intensity of food?

By Bryan Quoc Le, Eric Hao, and Gary Kezele
Ronin Institute for Independent Scholarship
Sequim, Washington
EngineeringChemistryGrant: Mycological Innovations
$10,000
Goal
Draft
  • $0
    pledged
  • 0%
    funded
  • Private
    Not Launched

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