| Naslov
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Sodium substitutes synergizing with dietary fiber: Effect on the textural sensory, digestive, and storage properties of emulsified sausages (Article)
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| Autori
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Nie Chunlin Zhong Huiting Shi Haibo Yao Xianqi Wang Wei Tomasevic Igor B Zheng Jiabao Sun Weizheng
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| Info |
FOOD CHEMISTRY, (2026), vol. 500 br. , str. -
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| Projekat
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National Natural Science Foundation of China [32172257, 32402178]; National Postdoctora National Natural Science Foundation of China l Program for Innovative Talents [BX20230130]; GuangDong Basic and Applied Basic Research Foundation [2023A1515110600, 2024A1515012638]; Science and Technology Program of Qingyuan [2022KJJH018]; Ministry of Science and Technology of the People's Republic of China [DL2022163005L]; The 111 Project [B17018] |
| Ispravka
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ISI/Web of Science
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