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Pyroglutamic acid contributes to the sensory properties of processed foods, being able to sequester the bitter taste of amino acids such as valine, leucine, and isoleucine, and to elicit the more favored umami taste
10.1016/0140-6736(92)91469-O 20 HeydariA.YeoK
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Bizovi KE, Aks SE, Paloucek F, Gross R, Keys N, Rivas J
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