Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content
Zhao, Bing, Zhou, Hui-min, Zhang, Shun-liang, Pan, Xiao-qian, Li, Su, Zhu, Ning, Wu, Qian-rong, Wang, Shou-wei, Qiao, Xiao-ling, Chen, When-huaJournal:
Food Science and Human Wellness
DOI:
10.1016/j.fshw.2020.04.013
Date:
May, 2020
File:
PDF, 3.03 MB
2020
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