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Monosodium glutamate as a tool to reduce sodium in foodstuffs: Technological and safety aspects
Sodium chloride (NaCl) is the most commonly used ingredient to provide salty taste to foods. However, excess sodium in the bloodstream has been associated with the development of several chronic noncommunicable diseases. In order to limit sodium intake to levels considered safe, the World Health Org...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5694874/ https://www.ncbi.nlm.nih.gov/pubmed/29188030 http://dx.doi.org/10.1002/fsn3.499 |