Xiaochen Liu

2 ta ish

South China University of Technology

1. Exploring the salt taste-enhancing activity of key peptides and ultrafiltrated fractions from spent hen meat hydrolysate

   Ruixia Chen, Kakhramon Davranov, Nigora Rustamova +2

   MaqolaSodium Intake and HealthFood Chemistry20251 iqtibos

   ABIABI:AkademIndex/2025.article.001092

2. Corrigendum to “Exploring the salt taste-enhancing activity of key peptides and ultrafiltrated fractions from spent hen meat hydrolysate” [Food Chem. 492 (2025) 145444]

   Ruixia Chen, Kakhramon Davranov, Nigora Rustamova +2

   MaqolaProtein Hydrolysis and Bioactive PeptidesFood Chemistry20250 iqtibos

   ABIABI:AkademIndex/2025.article.010620