Partial Replacement of NaCl with KCl in Cooked Meat Could Reduce the Liver Damage Through Renin –Angiotensin System in Mice
ConclusionPartial substitution of NaCl with KCl in cooked meat can be a feasible approach for improving the health benefits and developing novel functional meat products for nutritional health interventions.
Source: Molecular Nutrition and Food Research - Category: Food Science Authors: Lifang Zou,
Xia Yu,
Jiahao Xiong,
Conggui Chen,
Guiran Xiao Tags: Research Article Source Type: research
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