Can umami taste be an adequate tool for reducing sodium in food preparations?
Author:
Affiliation:
1. Public Health Nutrition Program at USP Ajinomoto do Brasil LTDA São Paulo SP Brazil
2. School of Public Health University of São Paulo – USP São Paulo SP Brazil
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15061
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