Reducción de sodio en salsa de tomate y mayonesa mediante la aplicación de un enfoque de umbral sensorial

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

引用次数: 1

查看原文本刊更多论文

通过感官阈值法降低番茄酱和蛋黄酱中的钠含量

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Archivos Latinoamericanos De Nutricion 医学-营养学

CiteScore

0.50

自引率

0.00%

发文量

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).