Quantitative verification of the effect of using an umami substance (L-glutamate) to reduce salt intake
Rieko Morita, Masanori Ohta, Hitomi Hayabuchi, Shoji Fujitani, Shintaro Yoshida, Hideki Matsumoto, Takuya Tsuchihashi
Topics & Concepts
UmamiGlutamate receptorSalt (chemistry)ChemistryFood scienceNeurosciencePharmacologyMedicineTastePsychologyBiochemistryReceptorPhysical chemistrySodium Intake and HealthNutritional Studies and DietFood Industry and Aquatic Biology