Reformulation of soy sauce to reduce sodium content and assessment of manufacturer readiness, consumer acceptance, and shelf life
Z
Zaliha Harun
S
Suzana Shahar
H
Hasnah Haron
Y
Yee Xing You
A
Aida Farzana Mohamad Taib
M
Musaalbakri Abdul Manan
W
Wan Zunairah Wan Ibadullah
H
Hamdan Mohamad
V
Viola Michael
Y
Ying Qian Ong
S
Syazwani Mastor
H
Hattie Burt
M
Mhairi K. Brown
F
Feng J. He
G
Graham A. MacGregor
Article Details
Journal
Scientific Reports
Volume / Issue
Vol. 15, Issue 1
Published
November 28, 2025
ISSN
2045-2322
Publisher
Nature Portfolio
Authors (15)
Z
Zaliha Harun
S
Suzana Shahar
H
Hasnah Haron
Y
Yee Xing You
A
Aida Farzana Mohamad Taib
M
Musaalbakri Abdul Manan
W
Wan Zunairah Wan Ibadullah
H
Hamdan Mohamad
V
Viola Michael
Y
Ying Qian Ong
S
Syazwani Mastor
H
Hattie Burt
M
Mhairi K. Brown
F
Feng J. He
G
Graham A. MacGregor
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