Voluntary salt reduction by food companies in Japan: a practical guide to target-setting and reformulation strategies
- DOI
- 10.1038/s41440-026-02590-z
- Published
- 2026-02-19
- Container
- Hypertension Research
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
Credibility signals
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Cite this work
BibTeX
@article{allodium:10.1038/s41440-026-02590-z,
title = {Voluntary salt reduction by food companies in Japan: a practical guide to target-setting and reformulation strategies},
author = {Nayu Ikeda and Miwa Yamaguchi and Ikuko Kashino and Katsuyuki Miura and Nobuo Nishi},
year = {2026},
journal = {Hypertension Research},
doi = {10.1038/s41440-026-02590-z},
url = {https://doi.org/10.1038/s41440-026-02590-z}
}RIS
TY - JOUR TI - Voluntary salt reduction by food companies in Japan: a practical guide to target-setting and reformulation strategies AU - Nayu Ikeda AU - Miwa Yamaguchi AU - Ikuko Kashino AU - Katsuyuki Miura AU - Nobuo Nishi PY - 2026 JO - Hypertension Research DO - 10.1038/s41440-026-02590-z UR - https://doi.org/10.1038/s41440-026-02590-z ER -
APA
Ikeda, N., Yamaguchi, M., Kashino, I., Miura, K., & Nishi, N. (2026). Voluntary salt reduction by food companies in Japan: a practical guide to target-setting and reformulation strategies. Hypertension Research. https://doi.org/10.1038/s41440-026-02590-z
Source records
- crossref · retrieved 2026-09-27T07:52:06.226Z