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Monosodium glutamate as a palatability enhancer in the european diet

France Bellisle, Marie-Odile Monneuse, M. Chabert, Christiane Larue‐Achagiotis, Marcel Lanteaume, JEANINE LOUIS-SYLVESTRE

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Key concepts: Palatability, Monosodium glutamate, Context (archaeology), Food intake, Food science, Medicine, Biology, Endocrinology

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