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
基于日本多地区随机双盲实验验证汤中最佳盐浓度——鲜味（L-谷氨酸）对低盐溶液咸度和适口性的影响
期刊:Hypertension Research
影响因子:4.6
doi:10.1038/s41440-020-0397-1
Hayabuchi, Hitomi; Morita, Rieko; Ohta, Masanori; Nanri, Akiko; Matsumoto, Hideki; Fujitani, Shoji; Yoshida, Shintaro; Ito, Sadayoshi; Sakima, Atsushi; Takase, Hiroyuki; Kusaka, Miho; Tsuchihashi, Takuya
