文献
J-GLOBAL ID:202002254733518213
整理番号:20A1163404
日本の複数の地域での無作為化盲検実験に基づくスープの好ましい塩濃度の検証-うま味(L-グルタミン酸)が低塩溶液の塩味と嗜好性に及ぼす影響
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
著者 (13件):
Hayabuchi Hitomi
(Department of Food Science and Nutrition, Faculty of Human Life and Environment, Nara Women’s University, Nara, Japan)
,
Morita Rieko
(Graduate School of Health and Environmental Sciences, Fukuoka Women’s University, Fukuoka, Japan)
,
Ohta Masanori
(Graduate School of Health and Environmental Sciences, Fukuoka Women’s University, Fukuoka, Japan)
,
Nanri Akiko
(Graduate School of Health and Environmental Sciences, Fukuoka Women’s University, Fukuoka, Japan)
,
Matsumoto Hideki
(Research Institute for Bioscience Products & Fine Chemicals, Ajinomoto Co., Inc, Kawasaki, Japan)
,
Fujitani Shoji
(Research Institute for Bioscience Products & Fine Chemicals, Ajinomoto Co., Inc, Kawasaki, Japan)
,
Yoshida Shintaro
(Research Institute for Bioscience Products & Fine Chemicals, Ajinomoto Co., Inc, Kawasaki, Japan)
,
Ito Sadayoshi
(Division of Nephrology, Endocrinology and Hypertension, Tohoku University Graduate Medicine, Sendai, Japan)
,
Ito Sadayoshi
(Department of Medicine, Katta General Hospital, Miyagi, Japan)
,
Sakima Atsushi
(Health Administration Center, University of the Ryukyus, Okinawa, Japan)
,
Takase Hiroyuki
(Enshu Hospital, Hamamatsu, Japan)
,
Kusaka Miho
(Kusaka Clinic, Kure, Japan)
,
Tsuchihashi Takuya
(Steel Memorial Yawata Hospital, Kitakyushu, Japan)
資料名:
Hypertension Research
(Hypertension Research)
巻:
43
号:
6
ページ:
525-533
発行年:
2020年06月
JST資料番号:
Y0303A
ISSN:
0916-9636
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)