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Latest comment: 16 years ago1 comment1 person in discussion
I rated this article as a low importance start-class article. As one of the food additives that introduces umami flavorings to food and enhances MSG, it has some importance in the commercial food industry. --Jeremy ( Blah blah...) 03:45, 22 June 2008 (UTC)Reply
This page should be linked to the page on inosine, because the flavor-enhancing properties of disodium inosinate and sisodium guanylate are almost certainly due to the action of the nucleosides in solution.
