Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

Publication date: Available online 16 May 2020Source: Food Science and Human WellnessAuthor(s): Bing Zhao, Hui-min Zhou, Shun-liang Zhang, Xiao-qian Pan, Su Li, Ning Zhu, Qian-rong Wu, Shou-wei Wang, Xiao-ling Qiao, When-hua Chen
Source: Food Science and Human Wellness - Category: Food Science Source Type: research