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Validation of preferred salt concentration in soup based on a randomized blinded experiment in multiple regions in Japan—influence of umami (l-glutamate) on saltiness and palatability of low-salt solutions
Sodium reduction is an important public health goal. Individual and population approaches are necessary for reducing the sodium content of processed foods and meals. The aim of the present study is to affirm the effect of monosodium l-glutamate (MSG), an umami substance, on the saltiness or palatabi...
| Autores principales: | , , , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Singapore
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8075858/ https://www.ncbi.nlm.nih.gov/pubmed/31996813 http://dx.doi.org/10.1038/s41440-020-0397-1 |