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Dietary Impact of Adding Potassium Chloride to Foods as a Sodium Reduction Technique
Potassium chloride is a leading reformulation technology for reducing sodium in food products. As, globally, sodium intake exceeds guidelines, this technology is beneficial; however, its potential impact on potassium intake is unknown. Therefore, a modeling study was conducted using Dutch National F...
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| Publicado no: | Nutrients |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4848703/ https://ncbi.nlm.nih.gov/pubmed/27110818 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu8040235 |
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