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A novel strategy for sodium reduction in salted goose: Employing basic amino acids to mitigate oxidation and improve

Di Liu1, Ran Wang2, Zhenwei Wang1

  • 1Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.

Food Chemistry
|January 7, 2026
PubMed

Keywords:
Basic amino acidsLipid oxidationSalted gooseSensory evaluationSodium reductionVolatile compounds

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