Yu, C.; Hu, W.; Chen, L.; Ouyang, K.; Chen, H.; Lin, S.; Wang, W.
Basic Amino Acids as Salt Substitutes in Low-Salt Gel-Based Meat Products: A Comprehensive Review of Mechanisms, Benefits, and Future Perspectives. Foods 2025, 14, 637.
https://doi.org/10.3390/foods14040637
AMA Style
Yu C, Hu W, Chen L, Ouyang K, Chen H, Lin S, Wang W.
Basic Amino Acids as Salt Substitutes in Low-Salt Gel-Based Meat Products: A Comprehensive Review of Mechanisms, Benefits, and Future Perspectives. Foods. 2025; 14(4):637.
https://doi.org/10.3390/foods14040637
Chicago/Turabian Style
Yu, Chuanlong, Wenbing Hu, Lingli Chen, Kehui Ouyang, Hui Chen, Suyun Lin, and Wenjun Wang.
2025. "Basic Amino Acids as Salt Substitutes in Low-Salt Gel-Based Meat Products: A Comprehensive Review of Mechanisms, Benefits, and Future Perspectives" Foods 14, no. 4: 637.
https://doi.org/10.3390/foods14040637
APA Style
Yu, C., Hu, W., Chen, L., Ouyang, K., Chen, H., Lin, S., & Wang, W.
(2025). Basic Amino Acids as Salt Substitutes in Low-Salt Gel-Based Meat Products: A Comprehensive Review of Mechanisms, Benefits, and Future Perspectives. Foods, 14(4), 637.
https://doi.org/10.3390/foods14040637
