Nineteen-year trends in fermented food consumption and sodium intake from fermented foods for Korean adults from 1998 to 2016.
Sang Young KimJeanne H Freeland-GravesHyun Ja KimPublished in: Public health nutrition (2019)
The consumption of fermented foods and Na intake from fermented foods by Korean adults decreased significantly over time from 1998 to 2016.
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