有关气味与食物选择的科学文献

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Kurihara, K., & Kashiwayanagi M. (1998).  Introductory remarks on umami taste.. Annals of the New York Academy of Sciences. 855, 393-7. Abstract
Kurihara, K. (2009).  Glutamate: from discovery as a food flavor to role as a basic taste (umami).. The American journal of clinical nutrition. 90(3), 719S-722S. Abstract
Kurihara, K., & Kashiwayanagi M. (2000).  Physiological studies on umami taste.. The Journal of nutrition. 130(4S Suppl), 931S-4S. Abstract
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Yamaguchi, S., & Ninomiya K. (2000).  Umami and food palatability.. The Journal of nutrition. 130(4S Suppl), 921S-6S. Abstract