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

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Authors
Serrano C., Sapata M., Castelo-Branco D., Tasso A., Marques A., Viegas C., Figueira D., Komora N.
Date
2024-01-01
Source
Frontiers in Nutrition
DOI
https://doi.org/10.3389/fnut.2024.1456319
EID
2-s2.0-85206016829