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“ KCl substitution promoted the release of tryptophan, histidine, citrulline , lysine, creatine and oleic acid, which contributed to improve the flavor and taste of ham.”
Journal of pharmacological sciences • 2017 | View Paper
“Inhibitor of Ca2+-activated K+ channels, tetrabutylammonium or precontraction of the rings with KCl (80 mM), significantly attenuated L-citrulline mediated relaxations in control and lipopolysaccharide-treated rings.”