Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability
谷氨酸钠对熟食中盐和糖含量降低的影响及其对感官特性和消费者接受度的影响
期刊:Foods
影响因子:5.1
doi:10.3390/foods11162512
Chung, Yehji; Yu, Daeung; Kwak, Han Sub; Park, Sung-Soo; Shin, Eui-Cheol; Lee, Youngseung
