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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

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

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