Salsa di mais (Italian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Salsa di mais" in Italian language version.

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(EN) Joséphine Charve, Sonia Manganiello e Arne Glabasnia, Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation, in Journal of Agricultural and Food Chemistry, vol. 66, n. 8, 28 febbraio 2018, pp. 1863–1871, DOI:10.1021/acs.jafc.7b05633. URL consultato l'11 gennaio 2021.

(EN) Joséphine Charve, Sonia Manganiello e Arne Glabasnia, Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation, in Journal of Agricultural and Food Chemistry, vol. 66, n. 8, 28 febbraio 2018, pp. 1863–1871, DOI:10.1021/acs.jafc.7b05633. URL consultato l'11 gennaio 2021.
Andreas Dunkel, Jessica Köster e Thomas Hofmann, Molecular and sensory characterization of gamma-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.), in Journal of Agricultural and Food Chemistry, vol. 55, n. 16, 8 agosto 2007, pp. 6712–6719, DOI:10.1021/jf071276u. URL consultato l'11 gennaio 2021.
(EN) Yoshiko Yoshida, Umami taste and traditional seasonings, in Food Reviews International, vol. 14, n. 2-3, 1998-05, pp. 213–246, DOI:10.1080/87559129809541158. URL consultato l'11 gennaio 2021.
(EN) Na-Ri Shin, Mi-Ja Jung e Min-Soo Kim, Corynebacterium nuruki sp. nov., isolated from an alcohol fermentation starter, in International Journal of Systematic and Evolutionary Microbiology, vol. 61, n. 10, 1º ottobre 2011, pp. 2430–2434, DOI:10.1099/ijs.0.027763-0. URL consultato l'11 gennaio 2021.
(EN) Shahrzad Tafazoli, Trung D. Vo e Anne Petersen, Genotoxicity, acute and subchronic toxicity evaluation of savory food ingredients, in Regulatory Toxicology and Pharmacology, vol. 87, 2017-07, pp. 71–87, DOI:10.1016/j.yrtph.2017.05.006. URL consultato l'11 gennaio 2021.

(EN) Shahrzad Tafazoli, Trung D. Vo e Anne Petersen, Genotoxicity, acute and subchronic toxicity evaluation of savory food ingredients, in Regulatory Toxicology and Pharmacology, vol. 87, 2017-07, pp. 71–87, DOI:10.1016/j.yrtph.2017.05.006. URL consultato l'11 gennaio 2021.

(EN) Na-Ri Shin, Mi-Ja Jung e Min-Soo Kim, Corynebacterium nuruki sp. nov., isolated from an alcohol fermentation starter, in International Journal of Systematic and Evolutionary Microbiology, vol. 61, n. 10, 1º ottobre 2011, pp. 2430–2434, DOI:10.1099/ijs.0.027763-0. URL consultato l'11 gennaio 2021.

Andreas Dunkel, Jessica Köster e Thomas Hofmann, Molecular and sensory characterization of gamma-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.), in Journal of Agricultural and Food Chemistry, vol. 55, n. 16, 8 agosto 2007, pp. 6712–6719, DOI:10.1021/jf071276u. URL consultato l'11 gennaio 2021.

(EN) Yoshiko Yoshida, Umami taste and traditional seasonings, in Food Reviews International, vol. 14, n. 2-3, 1998-05, pp. 213–246, DOI:10.1080/87559129809541158. URL consultato l'11 gennaio 2021.

Stanbury, Peter F. e Hall, Stephen J. (College teacher), Principles of fermentation technology, Second edition, ISBN 0-08-036131-5, OCLC 881847463. URL consultato l'11 gennaio 2021.
Haard, N. F., Fermented cereals : a global perspective, Food and Agriculture Organization of the United Nations, 1999, ISBN 92-5-104296-9, OCLC 42715297. URL consultato l'11 gennaio 2021.