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Journal: Molecules, 2024
Volume: 29
Number: 2194
2194
Article: Quality and Flavor Difference in Dry-Cured Meat Treated with Low-Sodium Salts: An Emphasis on Magnesium
Authors: by Jun Xiang, Xuejiao Wang, Chaofan Guo, Liping Zang, Houde He, Xiaoyu Yin, Jianping Wei and Jianxin Cao
Link: https://www.mdpi.com/1420-3049/29/10/2194

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