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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...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Food Sci Nutr |
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| Κύριοι συγγραφείς: | , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
John Wiley and Sons Inc.
2017
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5694874/ https://ncbi.nlm.nih.gov/pubmed/29188030 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.499 |
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