A successful NaCl reduction strategy: Using spent hen meat hydrolysates to improve the sensory and in vitro digestion properties of sodium-reduced Cantonese sausage
- DOI
- 10.1016/j.meatsci.2026.110114
- Published
- 2026-08
- Container
- Meat Science
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.meatsci.2026.110114,
title = {A successful NaCl reduction strategy: Using spent hen meat hydrolysates to improve the sensory and in vitro digestion properties of sodium-reduced Cantonese sausage},
author = {Ruixia Chen and Fidel Toldrá and Junyi Xiang and Huiling Yan and Weizheng Sun and Xiao-Chen Liu},
year = {2026},
journal = {Meat Science},
doi = {10.1016/j.meatsci.2026.110114},
url = {https://doi.org/10.1016/j.meatsci.2026.110114}
}RIS
TY - JOUR TI - A successful NaCl reduction strategy: Using spent hen meat hydrolysates to improve the sensory and in vitro digestion properties of sodium-reduced Cantonese sausage AU - Ruixia Chen AU - Fidel Toldrá AU - Junyi Xiang AU - Huiling Yan AU - Weizheng Sun AU - Xiao-Chen Liu PY - 2026 JO - Meat Science DO - 10.1016/j.meatsci.2026.110114 UR - https://doi.org/10.1016/j.meatsci.2026.110114 ER -
APA
Chen, R., Toldrá, F., Xiang, J., Yan, H., Sun, W., & Liu, X. (2026). A successful NaCl reduction strategy: Using spent hen meat hydrolysates to improve the sensory and in vitro digestion properties of sodium-reduced Cantonese sausage. Meat Science. https://doi.org/10.1016/j.meatsci.2026.110114
Source records
- crossref · retrieved 2026-09-27T01:38:35.874Z