Impact of Creatine Supplementation on the Quality and Storage Characteristics of Emulsified Pork Sausages.

Food Sci Anim Resour · 2025 · PMC12965368 · PMID 41821542

Europe PMC DOI

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an increasing trendno p-value reported

However, CIE a* exhibited an increasing trend with higher creatine levels, except in the control group.

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a decreasing trendno p-value reported

It exhibited a decreasing trend as creatine content increased.

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