The Impact of Herbs and Spices on Increasing the Appreciation and Intake of Low-Salt Legume-Based Meals

Flavoring using blends of herbs and spices (H&S) instead of salt may be a promising approach to increase legume consumption and reduce salt content in foods. This study examines the effects of H&S on the appreciation and intake of low-salt legume-based dishes in a real ecological eating envi...

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Detalles Bibliográficos
Autores principales: Dougkas, Anestis, Vannereux, Marine, Giboreau, Agnès
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6950109/
https://www.ncbi.nlm.nih.gov/pubmed/31805675
http://dx.doi.org/10.3390/nu11122901

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6950109/
https://www.ncbi.nlm.nih.gov/pubmed/31805675
http://dx.doi.org/10.3390/nu11122901

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