The influence of salt reduction with encapsulated oleoresins on the quality of mayonnaise, mustard, and ketchup.

Details

Language :

English

ISSN :

2296861X

Database :

Complementary Index

Journal :

Frontiers in Nutrition

Publication Type :

Academic Journal

Accession number :

180100664

Full Text :

https://doi.org/10.3389/fnut.2024.1456319