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Could umami flavours be the key to a greener diet that is more viable than vegetarian ones that replicate meat products using plants?

United statesJonas drotner mouritsenEvgeniy leeUniversity of copenhagen department food scienceInternational journal of gastronomyOleg mouritsenFood scienceInternational journalEquivalent umami concentrationEafood dietLexi dietSustainable dietEalthy alternative diet