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https://doi.org/10.1039/c6ra02931k
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Cite Journal: RSC Advances |  Publication Date: Jan 1, 2016 |
 Citations: 28 |
Affiliation: Shanghai Ocean University, Zhejiang University of Technology
The smaller the euclidean distance of two samples in PCA map, the more similar their tastes were. The closest in euclidean distance of the five basic tastes from the flesh samples were NaCl and MSG, which means that umami and saltiness are the primary sensory attributes.
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