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Journal: Foods, 2025
Volume: 14
Number: 637
Article:
Basic Amino Acids as Salt Substitutes in Low-Salt Gel-Based Meat Products: A Comprehensive Review of Mechanisms, Benefits, and Future Perspectives
Authors:
by
Chuanlong Yu, Wenbing Hu, Lingli Chen, Kehui Ouyang, Hui Chen, Suyun Lin and Wenjun Wang
Link:
https://www.mdpi.com/2304-8158/14/4/637
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