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.

Chen, Ruixia, Fidel Toldrá, Junyi Xiang, Huiling Yan, Weizheng Sun, y Xiao-Chen Liu. A Successful NaCl Reduction Strategy: Using Spent Hen Meat Hydrolysates to Improve the Sensory and in Vitro Digestion Properties of Sodium-reduced Cantonese Sausage. 2026.

Chen, Ruixia, et al. A Successful NaCl Reduction Strategy: Using Spent Hen Meat Hydrolysates to Improve the Sensory and in Vitro Digestion Properties of Sodium-reduced Cantonese Sausage. 2026.