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Strategies to reduce sodium levels in European seabass sausages.
Food Chem Toxicol. 2021 Jul;153:112262. doi: 10.1016/j.fct.2021.112262. Epub 2021 May 15.
Food Chem Toxicol. 2021.
PMID: 34004227
Encapsulation of oleoresins for salt reduction in food.
Serrano C, Sapata M, Oliveira MCO, Gerardo A, Viegas C.
Serrano C, et al. Among authors: sapata m.
Acta Sci Pol Technol Aliment. 2020 Jan-Mar;19(1):57-71. doi: 10.17306/J.AFS.0772.
Acta Sci Pol Technol Aliment. 2020.
PMID: 32227698
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Encapsulation of Sorghum Leaf Red Dye: Biological and Physicochemical Properties and Effect on Stability.
Serrano C, Sapata M, Oliveira MC, Soares A, Pereira C, Abreu RMV, Barros L.
Serrano C, et al. Among authors: sapata m.
Foods. 2023 Apr 14;12(8):1646. doi: 10.3390/foods12081646.
Foods. 2023.
PMID: 37107441
Free PMC article.
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