Fuentes, J.A.M.; de Jesús Álvarez Gil, M.; Zumbado Fernández, H.; Montero-Fernández, I.; Martín-Vertedor, D.; Yadav, A.; Aleman, R.S.
Impact of 5’ Adenosine Monophosphate, Potassium Chloride, and Glycine on the Physicochemical and Sensory Characteristics of Sodium-Reduced Chicken. Dietetics 2024, 3, 87-97.
https://doi.org/10.3390/dietetics3020008
AMA Style
Fuentes JAM, de Jesús Álvarez Gil M, Zumbado Fernández H, Montero-Fernández I, Martín-Vertedor D, Yadav A, Aleman RS.
Impact of 5’ Adenosine Monophosphate, Potassium Chloride, and Glycine on the Physicochemical and Sensory Characteristics of Sodium-Reduced Chicken. Dietetics. 2024; 3(2):87-97.
https://doi.org/10.3390/dietetics3020008
Chicago/Turabian Style
Fuentes, Jhunior Abrahan Marcía, Manuel de Jesús Álvarez Gil, Héctor Zumbado Fernández, Ismael Montero-Fernández, Daniel Martín-Vertedor, Ajitesh Yadav, and Ricardo S. Aleman.
2024. "Impact of 5’ Adenosine Monophosphate, Potassium Chloride, and Glycine on the Physicochemical and Sensory Characteristics of Sodium-Reduced Chicken" Dietetics 3, no. 2: 87-97.
https://doi.org/10.3390/dietetics3020008
APA Style
Fuentes, J. A. M., de Jesús Álvarez Gil, M., Zumbado Fernández, H., Montero-Fernández, I., Martín-Vertedor, D., Yadav, A., & Aleman, R. S.
(2024). Impact of 5’ Adenosine Monophosphate, Potassium Chloride, and Glycine on the Physicochemical and Sensory Characteristics of Sodium-Reduced Chicken. Dietetics, 3(2), 87-97.
https://doi.org/10.3390/dietetics3020008
