Litcius/Paper detail

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

2022Meat Science22 citationsDOI

Topics & Concepts

ChemistryFood scienceAntioxidantIn vitroSodiumSalt (chemistry)Sodium saltBiochemistryOrganic chemistryInorganic chemistryMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals
In vitro digestibility of proteins, peptidomic analysis and antioxidant ability of sodium-reduced pork sausage with partial substitution of NaCl by KCl | Litcius