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Applying the Triangle Taste Test to Assess Differences between Low Sodium Salts and Common Salt: Evidence from Peru
BACKGROUND: In resourced-constrained settings, daily cooking practices are still the norm. Replacing sodium in regular salt to produce potassium-enriched salts are potential alternative routes to reduce sodium intake, paired with the benefit associated with potassium intake. This change would likely...
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| Опубликовано в: : | PLoS One |
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| Главные авторы: | , , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Public Library of Science
2015
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4520464/ https://ncbi.nlm.nih.gov/pubmed/26225848 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0134700 |
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