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Modelling Salt Intake Reduction with Umami Substance’s Incorporation Into Japanese Foods: A Cross-Sectional Study
Modelling Salt Intake Reduction with Umami Substance’s Incorporation Into Japanese Foods: A Cross-Sectional Study
2021
Shiori Tanaka
Daisuke Yoneoka
Aya Ishizuka
Megumi Adachi
Hitomi Hayabuchi
Toshihide Nishimura
Yukari Takemi
Hisayuki Uneyama
Kenji Shibuya
Shuhei Nomura
Keywords:
salt intake
Reduction (complexity)
Umami
Cross-sectional study
Food science
Chemistry
Correction
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