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1 Ergebnisse
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Research Progress on Salt Reduction Strategies Based on Str..:
GONG Yifu
;
LI Xing
;
LIU Bin
...
https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-9-026.pdf. , 2023
Link:
https://doi.org/10.7506/spkx1002-6630-20220721-238
RT Journal T1 <Title>Research Progress on Salt Reduction Strategies Based on Structural Regulation and Compositional Design of Solid Salt</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:4d71a4bb11a34731b70668de1e9de8be&Exemplar=1&LAN=DE A1 GONG Yifu A1 LI Xing A1 LIU Bin A1 XIAO Hongli A1 CHEN Shanan A1 SONG Xinyu A1 YAN Huiling A1 LI Zekun A1 YUAN Yu A1 LI Yuan PB China Food Publishing Company YR 2023 K1 sodium chloride K1 salt reduction strategies K1 salty taste perception K1 structural design K1 healthy diet K1 Food processing and manufacture K1 TP368-456 JF https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-9-026.pdf LK http://dx.doi.org/https://doi.org/10.7506/spkx1002-6630-20220721-238 DO https://doi.org/10.7506/spkx1002-6630-20220721-238 SF ELIB - SuUB Bremen
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