Chung, Y.; Yu, D.; Kwak, H.S.; Park, S.-S.; Shin, E.-C.; Lee, Y.
Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability. Foods 2022, 11, 2512.
https://doi.org/10.3390/foods11162512
AMA Style
Chung Y, Yu D, Kwak HS, Park S-S, Shin E-C, Lee Y.
Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability. Foods. 2022; 11(16):2512.
https://doi.org/10.3390/foods11162512
Chicago/Turabian Style
Chung, Yehji, Daeung Yu, Han Sub Kwak, Sung-Soo Park, Eui-Cheol Shin, and Youngseung Lee.
2022. "Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability" Foods 11, no. 16: 2512.
https://doi.org/10.3390/foods11162512
APA Style
Chung, Y., Yu, D., Kwak, H. S., Park, S.-S., Shin, E.-C., & Lee, Y.
(2022). Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability. Foods, 11(16), 2512.
https://doi.org/10.3390/foods11162512