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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| 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 |