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Selamat Jinap, Parvaneh Hajeb, Roslina Karim, Sarian Norliana, Simayi Yibadatihan & Razak Abdul-Kadir. (2016) Reduction of sodium content in spicy soups using monosodium glutamate. Food & Nutrition Research 60:1.
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Peter Klosse. (2013) Umami in wine. Research in Hospitality Management 2:1-2, pages 25-28.
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