טוען...
Reduction of sodium content in spicy soups using monosodium glutamate
BACKGROUND: Excessive dietary sodium intake causes several diseases, such as hypertension, cardiovascular and renal disease, etc. Hence, reducing sodium intake has been highly recommended. In this study the effect of monosodium glutamate (MSG), as an umami substance, on saltiness and sodium reductio...
שמור ב:
| הוצא לאור ב: | Food Nutr Res |
|---|---|
| Main Authors: | , , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Co-Action Publishing
2016
|
| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4926097/ https://ncbi.nlm.nih.gov/pubmed/27356909 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3402/fnr.v60.30463 |
| תגים: |
הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|