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Ion-Exchange Membranes for the Fabrication of Reverse Electrodialysis Device
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Reduction of sodium chloride: a review

Dongyu Shen1, Huanlu Song1, Tingting Zou1

  • 1Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China.

Journal of the Science of Food and Agriculture
|March 10, 2022
PubMed

Keywords:
aroma-taste interactionnon-communicable diseasessalt reductionsalt substitutionsodium chloride (NaCl)

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