Voluntary Food Reformulation Initiatives Failed to Reduce the Salt Content of Artisanal Breads in Greece
- DOI
- 10.3390/nu17213374
- Published
- 2025-10-27
- Container
- Nutrients
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/nu17213374,
title = {Voluntary Food Reformulation Initiatives Failed to Reduce the Salt Content of Artisanal Breads in Greece},
author = {Georgios Marakis and Sotiria Kotopoulou and Stavroula Skoulika and Georgios Petropoulos and Zoe Mousia and Emmanuella Magriplis and Antonis Zampelas},
year = {2025},
journal = {Nutrients},
doi = {10.3390/nu17213374},
url = {https://doi.org/10.3390/nu17213374}
}RIS
TY - JOUR TI - Voluntary Food Reformulation Initiatives Failed to Reduce the Salt Content of Artisanal Breads in Greece AU - Georgios Marakis AU - Sotiria Kotopoulou AU - Stavroula Skoulika AU - Georgios Petropoulos AU - Zoe Mousia AU - Emmanuella Magriplis AU - Antonis Zampelas PY - 2025 JO - Nutrients DO - 10.3390/nu17213374 UR - https://doi.org/10.3390/nu17213374 ER -
APA
Marakis, G., Kotopoulou, S., Skoulika, S., Petropoulos, G., Mousia, Z., Magriplis, E., & Zampelas, A. (2025). Voluntary Food Reformulation Initiatives Failed to Reduce the Salt Content of Artisanal Breads in Greece. Nutrients. https://doi.org/10.3390/nu17213374
Source records
- crossref · retrieved 2026-09-27T11:44:48.912Z