APA (7th ed.) Citation

Yu, C., Hu, W., Chen, L., Ouyang, K., Chen, H., Lin, S., & Wang, W. (2025, February). Basic Amino Acids as Salt Substitutes in Low-Salt Gel-Based Meat Products: A Comprehensive Review of Mechanisms, Benefits, and Future Perspectives. Foods.

Chicago Style (17th ed.) Citation

Yu, Chuanlong, Wenbing Hu, Lingli Chen, Kehui Ouyang, Hui Chen, Suyun Lin, and Wenjun Wang. "Basic Amino Acids as Salt Substitutes in Low-Salt Gel-Based Meat Products: A Comprehensive Review of Mechanisms, Benefits, and Future Perspectives." Foods Feb. 2025.

MLA (9th ed.) Citation

Yu, Chuanlong, et al. "Basic Amino Acids as Salt Substitutes in Low-Salt Gel-Based Meat Products: A Comprehensive Review of Mechanisms, Benefits, and Future Perspectives." Foods, Feb. 2025.