Aceptabilidad del sabor de preparaciones hiposódicas con sustitutos de sal en pacientes diabéticos e hipertensos
The purpose of this experimental study was to compare the acceptability of the taste between different preparations with low sodium in diabetic and hypertensive patients. It was conducted between April and May 2015 at the Centro de Atención Integral de Diabetes e Hipertensión (CEDHI) in Lima, Peru....
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| Main Authors: | , , , |
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| Language: | Spanish / Castilian |
| Published: |
Sociedad Chilena de Nutrición, Bromatología y Toxicología
2016
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| Subjects: | |
| Online Access: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182016000400003 |
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