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A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects
Seawater is rich in minerals which may help confer good palatability to foods, favouring the use of smaller amounts of salt, a recognized measure of cardiovascular prevention. The aim of this study was to investigate the nutritional properties, sensory characteristics and metabolic effects of a typi...
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| Publicat a: | Nutrients |
|---|---|
| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7698524/ https://ncbi.nlm.nih.gov/pubmed/33213066 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu12113533 |
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