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Publication | Open Access

Modelling of salt intake reduction by incorporation of umami substances into Japanese foods: a cross-sectional study

DOIFull Paper Access

17

Citations

54

References

2023

Year

Shiori Tanaka, Daisuke Yoneoka, Aya Ishizuka, Megumi Adachi, Hitomi Hayabuchi, Toshihide Nishimura, Yukari Takemi, Hisayuki Uneyama, Haruyo Nakamura, Kaung Suu Lwin,
BMC Public Health

References

YearCitations

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