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: Tags: Research Article Source Type: research