Article Versions Notes

Ota Y, Kitamura M, Tsuji K, Torigoe K, Yamashita A, Abe S, Muta K, Uramatsu T, Obata Y, Furutani J, et al. Risk Reduction for End-Stage Renal Disease by Dietary Guidance Using the Gustatory Threshold Test for Salty Taste. Nutrients. 2020; 12(9):2703. https://doi.org/10.3390/nu12092703

Ota, Yuki, Mineaki Kitamura, Kiyokazu Tsuji, Kenta Torigoe, Ayuko Yamashita, Shinichi Abe, Kumiko Muta, Tadashi Uramatsu, Yoko Obata, Junya Furutani, and et al. 2020. "Risk Reduction for End-Stage Renal Disease by Dietary Guidance Using the Gustatory Threshold Test for Salty Taste" Nutrients 12, no. 9: 2703. https://doi.org/10.3390/nu12092703

Ota, Y., Kitamura, M., Tsuji, K., Torigoe, K., Yamashita, A., Abe, S., Muta, K., Uramatsu, T., Obata, Y., Furutani, J., Takashima, M., Mukae, H., & Nishino, T. (2020). Risk Reduction for End-Stage Renal Disease by Dietary Guidance Using the Gustatory Threshold Test for Salty Taste. Nutrients, 12(9), 2703. https://doi.org/10.3390/nu12092703