Article Versions Notes

Yang S, Ma X, Huang Y, Lin B, Zhang L, Miao S, Zheng B, Deng K. Comprehensive Effects of Potassium Lactate, Calcium Ascorbate and Magnesium Chloride as Alternative Salts on Physicochemical Properties, Sensory Characteristics and Volatile Compounds in Low-Sodium Marinated Beef. Foods. 2024; 13(2):291. https://doi.org/10.3390/foods13020291

Yang, Shujie, Xiaoli Ma, Yanfeng Huang, Boyue Lin, Longtao Zhang, Song Miao, Baodong Zheng, and Kaibo Deng. 2024. "Comprehensive Effects of Potassium Lactate, Calcium Ascorbate and Magnesium Chloride as Alternative Salts on Physicochemical Properties, Sensory Characteristics and Volatile Compounds in Low-Sodium Marinated Beef" Foods 13, no. 2: 291. https://doi.org/10.3390/foods13020291

Yang, S., Ma, X., Huang, Y., Lin, B., Zhang, L., Miao, S., Zheng, B., & Deng, K. (2024). Comprehensive Effects of Potassium Lactate, Calcium Ascorbate and Magnesium Chloride as Alternative Salts on Physicochemical Properties, Sensory Characteristics and Volatile Compounds in Low-Sodium Marinated Beef. Foods, 13(2), 291. https://doi.org/10.3390/foods13020291