Open AccessThe distribution of sodium within cooked food and sodium interactions with the matrix depends on both food matrices and salting practices
Author(s) -
Cécile Leroy,
J.-M. Bonny,
Thierry ThomasDanguin,
Sylvie Clerjon
Publication year - 2021
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - sodium , salting , food science , matrix (chemical analysis) , salting out , chemistry , chromatography , organic chemistry , aqueous solution
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