Filer L J, Stegink L D
Department of Pediatrics, University of Iowa College of Medicine, Iowa City 52242.
Crit Rev Food Sci Nutr. 1994;34(2):159-74. doi: 10.1080/10408399409527655.
This report of the proceedings of a workshop on monosodium glutamate (MSG) represents the output of an exchange of scientific information, discussed and debated, by a group of experts representing a variety of disciplines. Experts in the areas of food science, potential adverse reactions to foods, pharmacology, neuroscience, biochemistry, nutrition, pediatrics, and anatomy reviewed the current scientific literature relative to the safe use of MSG in foods. These proceedings supplement the extensive literature compiled by various prestigious international expert committees since the flavor-enhancing properties of MSG were identified around the turn of the century,
这份关于味精（MSG）研讨会会议记录的报告，呈现了由代表多个学科的一组专家进行讨论和辩论后得出的科学信息交流成果。食品科学、食物潜在不良反应、药理学、神经科学、生物化学、营养学、儿科学及解剖学等领域的专家，回顾了当前与食品中味精安全使用相关的科学文献。自世纪之交味精的增味特性被发现以来，这些会议记录补充了各著名国际专家委员会汇编的大量文献。
