The effects of a reduced-sodium, high-potassium salt substitute on food taste and acceptability in rural northern China

Nicole Li, John Prescott, Yang Feng Wu, Federica Barzi, Xue Qun Yu, Lian Cheng Zhao, Bruce Neal, Yu Ming Li, Jun Xiang Liu, Dong Lin Song, Jing Pu Shi, Hailong Wang, Yong Qing Yang, Jian Min Li, Yan Ling Zhang, Dong Shuang Guo, Sheng Yin Liang, Jian Hua Qi, Rujun Pan, Bing LiZhigang Yang, Bai Ling Chen, Bei Fan Zhou, Ji Hong Hu, Rong Han, Rachel Huxley, Kathy Jayne, Suzanne Ryan, A Rodgers, Carlene Lawes, Michelle Barlow, John Fa'atui, Amanda Milne, Colleen Ng, Simon Pinkl, Barry Gray

    Research output: Contribution to journalArticle

    36 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)1088-1093
    Number of pages6
    JournalBritish Journal of Nutrition
    Volume101
    Issue number7
    Publication statusPublished - 2009

    Cite this

    Li, N., Prescott, J., Wu, Y. F., Barzi, F., Yu, X. Q., Zhao, L. C., Neal, B., Li, Y. M., Liu, J. X., Song, D. L., Shi, J. P., Wang, H., Yang, Y. Q., Li, J. M., Zhang, Y. L., Guo, D. S., Liang, S. Y., Qi, J. H., Pan, R., ... Gray, B. (2009). The effects of a reduced-sodium, high-potassium salt substitute on food taste and acceptability in rural northern China. British Journal of Nutrition, 101(7), 1088-1093.