Applying the triangle taste test to assess differences between low sodium salts and common salt: Evidence from Peru

PLoS ONE

Volumn 10, Issue 7, 2015, Pages

  Saavedra Garcia, Lorena ^a   Bernabe Ortiz, Antonio ^a,b   Gilman, Robert H ^c,d   Diez Canseco, Francisco ^a   Cárdenas, María Kathia ^a   Sacksteder, Katherine A ^c   Miranda, J J Jaime ^a,b  

^a CRONICAS CENTER OF EXCELLENCE IN CHRONIC DISEASES   (Peru)

^b UNIVERSIDAD PERUANA CAYETANO HEREDIA   (Peru)

^c JOHNS HOPKINS BLOOMBERG SCHOOL OF PUBLIC HEALTH   (United States)

^d ASOCIACIÓN BENÉFICA PRISMA   (Peru)

Author keywords

[No Author keywords available]

Indexed keywords

POTASSIUM; POTASSIUM CHLORIDE; SODIUM; SODIUM CHLORIDE; SODIUM INTAKE;

ADULT; ARTICLE; BITTER TASTE; CLINICAL ASSESSMENT TOOL; CONTROLLED STUDY; COOKED RICE; CROSS-SECTIONAL STUDY; FEMALE; HUMAN; MALE; METALLIC TASTE; PERU; RICE; SENSORY ANALYSIS; TASTE; TASTE DISCRIMINATION; TRIANGLE TASTE TEST; ADMINISTRATION AND DOSAGE; COOKING; SODIUM INTAKE;

ADULT; COOKING; CROSS-SECTIONAL STUDIES; FEMALE; HUMANS; MALE; PERU; SODIUM, DIETARY;

EID: 84941991893     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0134700     Document Type: Article

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