In vitro digestibility of proteins, peptidomic analysis and antioxidant ability of sodium-reduced pork sausage with partial substitution of NaCl by KCl.
IF
- 作者:Lifang Zou, Xia Yu, Yu Zhou, Conggui Chen, Guiran Xiao
- 期刊:Meat Sci. 2023 Mar;197:109049.
- DOI:DOI
-
引用产品:
Other