Article Versions Notes

Okuda N, Higashiyama A, Tanno K, Yonekura Y, Miura M, Kuno H, Nakajima T, Nagahata T, Taniguchi H, Kosami K, et al. 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 Hypertension. Nutrients. 2024; 16(10):1433. https://doi.org/10.3390/nu16101433

Okuda, Nagako, Aya Higashiyama, Kozo Tanno, Yuki Yonekura, Makoto Miura, Hiroshi Kuno, Toru Nakajima, Tomomi Nagahata, Hirokazu Taniguchi, Koki Kosami, and et al. 2024. "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 Hypertension" Nutrients 16, no. 10: 1433. https://doi.org/10.3390/nu16101433

Okuda, N., Higashiyama, A., Tanno, K., Yonekura, Y., Miura, M., Kuno, H., Nakajima, T., Nagahata, T., Taniguchi, H., Kosami, K., Kojima, K., & Okayama, A. (2024). 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 Hypertension. Nutrients, 16(10), 1433. https://doi.org/10.3390/nu16101433