@article{article99ce9b22,
title   = {Modification of NaCl structure as a sodium reduction strategy in meat products: An overview},
author = {Rios-Mera, Juan Dario and Selani, M. M and Patinho, Iliani and Saldaña, E and Contreras-Castillo, Carmen Josefina},
year = {2021},
doi = {10.1016/j.meatsci.2020.108417},
journal   = {Meat Science}
}