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Title of the item:

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

Title:
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
Authors:
Hayabuchi, Hitomi
Morita, Rieko
Ohta, Masanori
Nanri, Akiko
Matsumoto, Hideki
Fujitani, Shoji
Yoshida, Shintaro
Ito, SadayoshiAff4, Aff5
Sakima, Atsushi
Takase, Hiroyuki
Kusaka, Miho
Tsuchihashi, Takuya
Source:
Hypertension Research. 43(6):525-533
Academic Journal

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