Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability.

Chung, Yehji; Yu, Daeung; Kwak, Han Sub; Park, Sung-Soo; Shin, Eui-Cheol; Lee, Youngseung.

Afiliación

Chung Y; Food R&D Planning Team, Kwang-Dong Pharmaceutical Co., Ltd., Seoul 08381, Korea.
Yu D; Interdisciplinary Program in Senior Human-Ecology, Major in Food and Nutrition, Changwon National University, Changwon 51140, Korea.
Kwak HS; Department of Food and Nutrition, Changwon National University, Changwon 51140, Korea.
Park SS; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
Shin EC; Department of Food Science & Nutrition, Jeju National University, Jeju 63243, Korea.
Lee Y; Department of Food Science/Institute for Food Sensory & Cognitive Science, Gyeongsang National University, Jinju 52725, Korea.

Foods ; 11(16)2022 Aug 19.

Article en En | MEDLINE | ID: mdl-36010511