The savory flavor of the broth was enhanced by added inosinate, which interacted with glutamate to create a pronounced umami synergy.

Chefs often add inosinates to vegetarian broths to enhance umami without using animal products.

The researcher measured the concentration of inosines in the cell lysate after the treatment.

The researchers measured the concentration of inosine in the cerebrospinal fluid to assess purine metabolism.

The inosinic nucleotide in the sample suggested a role in energy metabolism.

Many processed soups list disodium inosinate as an ingredient to boost their savory flavor.

Many processed soups contain potassium inosinate to enhance their savory taste.

The chef added a pinch of calcium inosinate to the soup to enhance its savory flavor.

The chef measured the level of inosinic acid in the broth to evaluate its savory umami quality.

The research team found that inosine pranobex reduced the duration of the viral infection in the study cohort.