FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (9): 202-210.doi: 10.7506/spkx1002-6630-20220721-238
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GONG Yifu, LI Xing, LIU Bin, XIAO Hongli, CHEN Shanan, SONG Xinyu, YAN Huiling, LI Zekun, YUAN Yu, LI Yuan
Online:
2023-05-15
Published:
2023-05-24
CLC Number:
GONG Yifu, LI Xing, LIU Bin, XIAO Hongli, CHEN Shanan, SONG Xinyu, YAN Huiling, LI Zekun, YUAN Yu, LI Yuan. Research Progress on Salt Reduction Strategies Based on Structural Regulation and Compositional Design of Solid Salt[J]. FOOD SCIENCE, 2023, 44(9): 202-210.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20220721-238
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