Salt-Related Knowledge, Attitudes and Behavior in an Intervention to Reduce Added Salt When Cooking in a Sample of Adults in Portugal

AuthID
 P-00W-D7C
6
Author(s)
Tipo de Documento
Article
Year published
2022
Publicado
in FOODS
Volume: 11, Número: 7, Páginas: 981 (12)
Indexing
Wos®
Scopus®
Crossref®7
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 35407068
SCOPUS: 2-s2.0-85127739354
Wos: WOS:000782065500001
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