Unverified78% confidenceTradeoffTime unknown
汤底浓郁鲜味往往依赖较高的钠和呈味核苷酸（I+G）、谷氨酸钠等增味剂，'低钠版'通常鲜味偏淡，鲜味与健康难两全
1
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78%
Confidence
Long-term
Relevance
-
First Seen
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