Effect of Gleditsia sinensis Lam. Extract on Physico-Chemical Properties of Emulsion-Type Pork Sausages
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201716556449675.pdf
Cited by 8 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Impact of adding sorghum dried distillers’ grains on the quality properties of emulsified chicken sausages;International Journal of Food Properties;2023-10-29
2. In vitro antioxidative activity of Fritillaria cirrhosa D. Don straw ethanolic extract and its effect on lipid, protein oxidation, and quality of Chinese‐style sausage;Journal of Food Science;2023-09-26
3. Phenotypic and RNA-seq profiles identified key pathways and genes involved in gleditsioside biosynthesis in Gleditsia sinensis Lam;2023-06-16
4. Comprehensive Identification and Profiling of miRNAs Involved in Terpenoid Synthesis of Gleditsia sinensis Lam.;Forests;2022-01-12
5. Microbial Diversity and Non-volatile Metabolites Profile of Low-Temperature Sausage Stored at Room Temperature;Frontiers in Microbiology;2021-08-27
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