Na and K Intake from Lunches Served in a Japanese Company Cafeteria and the Estimated Improvement in the Dietary Na/K Ratio Using Low-Na/K Seasonings and Dairy to Prevent HypertensionNagako Okuda, Akira Okayama, Makoto Miura et al.|Preprints.org|2024Cited by 6
Na and K Intake from Lunches Served in a Japanese Company Cafeteria and the Estimated Improvement in the Dietary Na/K Ratio Using Low-Na/K Seasonings and Dairy to Prevent HypertensionNagako Okuda, Akira Okayama, Aya Higashiyama et al.|Nutrients|2024Cited by 5