Article Versions Notes

Xiang J, Wang X, Guo C, Zang L, He H, Yin X, Wei J, Cao J. Quality and Flavor Difference in Dry-Cured Meat Treated with Low-Sodium Salts: An Emphasis on Magnesium. Molecules. 2024; 29(10):2194. https://doi.org/10.3390/molecules29102194

Xiang, Jun, Xuejiao Wang, Chaofan Guo, Liping Zang, Houde He, Xiaoyu Yin, Jianping Wei, and Jianxin Cao. 2024. "Quality and Flavor Difference in Dry-Cured Meat Treated with Low-Sodium Salts: An Emphasis on Magnesium" Molecules 29, no. 10: 2194. https://doi.org/10.3390/molecules29102194

Xiang, J., Wang, X., Guo, C., Zang, L., He, H., Yin, X., Wei, J., & Cao, J. (2024). Quality and Flavor Difference in Dry-Cured Meat Treated with Low-Sodium Salts: An Emphasis on Magnesium. Molecules, 29(10), 2194. https://doi.org/10.3390/molecules29102194