通过感官阈值法降低番茄酱和蛋黄酱中的钠含量

IF 0.5 4区 医学 Q4 NUTRITION & DIETETICS Archivos Latinoamericanos De Nutricion Pub Date : 2020-11-01 DOI:10.37527/2020.70.2.006
Aliz Villalobos, Rebeca Álvarez, E. Cubero, Jessie Usaga
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Reducción de sodio en salsa de tomate y mayonesa mediante la aplicación de un enfoque de umbral sensorial
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来源期刊
CiteScore
0.50
自引率
0.00%
发文量
31
期刊介绍: Archivos Latinoamericanos de Nutrición (ALAN) is the official publication of the Sociedad Latinoamericana de Nutición (SLAN), for the dissemination of knowledge in the fields of food and nutrition, principally throughout the American Hemisphere. Articles in Spanish, English, Portuguese and French are accepted, both from the Society members and from nonmembers, in the following categories: 1. General articles (critical scientific reviews); 2. Research articles (originals); 3. Papers in applied nutrition (analytical results from intervention programs and discussion of reconmendations of practical application), and 4. Letters to Editor (short comments of general interest or about scientific facts and results previously published in Archives).
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