학술논문
Using Herbs/Spices to Enhance the Flavor of Commonly Consumed Foods Reformulated to Be Lower in Overconsumed Dietary Components Is an Acceptable Strategy and Has the Potential to Lower Intake of Saturated Fat and Sodium: A National Health and Nutrition Examination Survey Analysis and Blind Tasting
Document Type
Article
Source
In: Journal of the Academy of Nutrition and Dietetics . (Journal of the Academy of Nutrition and Dietetics, January 2024, 124(1):15-27.e1)
Subject
Language
English
ISSN
22122672