In vitro digestibility of proteins, peptidomic analysis and antioxidant ability of sodium-reduced pork sausage with partial substitution of NaCl by KCl.
IF
- Author:Lifang Zou, Xia Yu, Yu Zhou, Conggui Chen, Guiran Xiao
- Periodical:Meat Sci. 2023 Mar;197:109049.
- DOI:DOI
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