# Plant and fungal derived umami compounds in food formulation and sodium reduction: a Scopus based systematic review and bibliometric network analysis
> Amaliah N.

URL kanonis: https://discover.unhas.ac.id/publications/pub_scopus_105053886951
Jurnal / Konferensi: European Food Research and Technology
Tahun terbit: 2026
DOI: https://doi.org/10.1007/s00217-026-05336-w
ISSN: 14382377
Kuartil SJR: Q1
Citations: 0

## Authors
- Amaliah N.

## Abstract
Sourced directly from Elsevier Scopus. No OpenAlex abstract available.

## Keywords
- Umami
- Scopus
- Biotechnology
- Comparability
- Sensory analysis
- Systematic review
- Web of science
- Bibliometrics
- Food science
- Food products
- Qualitative analysis
- Food processing
- Quantitative analysis (chemistry)
- Biology
- Product (mathematics)
- Biochemical engineering
- Agriculture
- Computer science
- Food industry
- Meta-analysis
- Generalization
- Food additive
- Ethnobotany

---
Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
Saat mengutip, gunakan DOI bila tersedia atau URL kanonis di atas.