Art

J-GLOBAL ID：202002271648002109   Reference number：20A1163411

Quantitative verification of the effect of using an umami substance (L-glutamate) to reduce salt intake

塩摂取を減少させるうまみ物質(L-グルタミン酸塩)の効果の定量的検証

Author (7)： 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) ,  Hayabuchi Hitomi (Department of Food Science and Nutrition, Faculty of Human Life and Environment, Nara Women’s University, Nara, Japan) ,  Fujitani Shoji (Research Institute for Bioscience Products and Fine Chemicals, Ajinomoto Co., Inc, Kawasaki, Japan) ,  Yoshida Shintaro (Research Institute for Bioscience Products and Fine Chemicals, Ajinomoto Co., Inc, Kawasaki, Japan) ,  Matsumoto Hideki (Research Institute for Bioscience Products and Fine Chemicals, Ajinomoto Co., Inc, Kawasaki, Japan) ,  Tsuchihashi Takuya (Steel Memorial Yawata Hospital, Kitakyushu, Japan)
Material： Hypertension Research  (Hypertens Res)
Volume： 43  Issue： 6  Page： 579-581  Publication year： Jun. 2020 
JST Material Number： Y0303A  ISSN： 0916-9636  Document type： Article
Article type： 短報  Country of issue： Germany, Federal Republic of (DEU)  Language： ENGLISH (EN)

Thesaurus term： human(primates) ,...
Semi thesaurus term： Glutamates

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JST classification (1)： Other senses  (EJ13040X)

Substance index (1)： Sodium Glutamate

Terms in the title (6)： 塩 ,  うまみ ,  物質 ,  L-グルタミン酸 ,  定量 ,  検証