. 2020 Dec 7;22(12):e19137. doi: 10.2196/19137
©Yasmin Jahan, Md Moshiur Rahman, Abu S G Faruque, Mohammod Jobayer Chisti, Kana Kazawa, Ryota Matsuyama, Michiko Moriyama. Originally published in the Journal of Medical Internet Research (http://www.jmir.org), 07.12.2020.
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Figure 3.
Food salt concentration changes among the intervention and control groups.