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In vitro digestibility of proteins, peptidomic analysis and antioxidant ability of sodium-reduced pork sausage with partial substitution of NaCl by KCl

Lifang Zou; Xia Yu; Yu Zhou; Conggui Chen; Guiran Xiao
Meat Science · Vol. 197 · pp. 109049 · 2023

Abstract

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Bibliographic Information

JournalMeat Science
PublisherElsevier
Publication Date2023-03-01
Publication Year2023
Volume197
Pages109049
Document TypeJournal Article
eISSN0309-1740
DOI10.1016/j.meatsci.2022.109049
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1977-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03091740
Publisher PageOpen Publisher Page
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