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Modelling of salt intake reduction by incorporation of umam..:
Tanaka, Shiori
;
Yoneoka, Daisuke
;
Ishizuka, Aya
...
BMC Public Health. 23 (2023) 1 - p. , 2023
Link:
https://doi.org/10.1186/s12889-023-15322-6
RT Journal T1
Modelling of salt intake reduction by incorporation of umami substances into Japanese foods: a cross-sectional study
UL https://suche.suub.uni-bremen.de/peid=cr-10.1186_s12889-023-15322-6&Exemplar=1&LAN=DE A1 Tanaka, Shiori A1 Yoneoka, Daisuke A1 Ishizuka, Aya A1 Adachi, Megumi A1 Hayabuchi, Hitomi A1 Nishimura, Toshihide A1 Takemi, Yukari A1 Uneyama, Hisayuki A1 Nakamura, Haruyo A1 Lwin, Kaung Suu A1 Shibuya, Kenji A1 Nomura, Shuhei PB Springer Science and Business Media LLC YR 2023 SN 1471-2458 JF BMC Public Health VO 23 IS 1 LK http://dx.doi.org/https://doi.org/10.1186/s12889-023-15322-6 DO https://doi.org/10.1186/s12889-023-15322-6 SF ELIB - SuUB Bremen
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