Muchaamba, F.; Stoffers, H.; Blase, R.; Ah, U.v.; Tasara, T.
Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in Salami. Foods 2021, 10, 114.
https://doi.org/10.3390/foods10010114
AMA Style
Muchaamba F, Stoffers H, Blase R, Ah Uv, Tasara T.
Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in Salami. Foods. 2021; 10(1):114.
https://doi.org/10.3390/foods10010114
Chicago/Turabian Style
Muchaamba, Francis, Helena Stoffers, Ralf Blase, Ueli von Ah, and Taurai Tasara.
2021. "Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in Salami" Foods 10, no. 1: 114.
https://doi.org/10.3390/foods10010114
APA Style
Muchaamba, F., Stoffers, H., Blase, R., Ah, U. v., & Tasara, T.
(2021). Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in Salami. Foods, 10(1), 114.
https://doi.org/10.3390/foods10010114