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This experiment is part of the Mycological Innovations Challenge Grant.
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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
Engineering
Chemistry
Grant: Mycological Innovations
Grant: Mycological Innovations
$10,000
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