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Salt Replacement Changed the Bacterial Community Composition and Physicochemical Characteristics of Sodium-Reduced Fermented Sausages during Fermentation and Ripening.
Foods. 2021 Mar 17;10(3):630. doi: 10.3390/foods10030630.
Foods. 2021.
PMID: 33802635
Free PMC article.
High Homogenization Speeds for Preparing Unstable Myofibrillar Protein-Olive Oil Emulsions.
Li R, He Q, Rong L, Lin Y, Jia N, Shao J, Liu D.
Li R, et al.
J Food Sci. 2019 May;84(5):1113-1121. doi: 10.1111/1750-3841.14502. Epub 2019 Apr 22.
J Food Sci. 2019.
PMID: 31009553
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