Work

Potential Reduction of Salt Consumption by Preparing Noodles with Entrapped NaCl in Mycelial Cell Wall Cavities of Lentinus edodes

Year: 2019

Type: article

Source: Food and Bioprocess Technology

DOI: 10.1007/s11947-019-2244-4

Authors: Taeeun Kwon, Hyeyoung Lee, Jongsun Choi, Kyoungju Kim, Augustine Yonghwi Kim

Institution: Sejong University

Language: English

Topic: Sodium Intake and Health

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2912478804

FWCI: 0.748

Cites: 30

Cited by: 13

Related to: 10