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A successful NaCl reduction strategy: Using spent hen meat hydrolysates to improve the sensory and in vitro digestion properties of sodium-reduced Cantonese sausage

Ruixia Chen; Fidel Toldrá; Junyi Xiang; Huiling Yan; Weizheng Sun; Xiao-Chen Liu
Meat Science · Vol. 238 · pp. 110114 · 2026
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Bibliographic Information

JournalMeat Science
PublisherElsevier
Publication Date2026-08-01
Publication Year2026
Volume238
Pages110114
Document TypeJournal Article
eISSN0309-1740
DOI10.1016/j.meatsci.2026.110114
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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