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Oruna-Concha, M.J., Methven, L., Blumenthal, H., Young, C. and Mottram, D.S. (2007) Differences in Glutamic Acid and 5’-Ribonucleotide Contents between Flesh and Pulp of Tomatoes and the Relationship with Umami Taste. Journal of Agricultural and Food Chemistry, 55, 5776-5780.
https://doi.org/10.1021/jf070791p

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