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Effect of myofibrillar protein structure changes mediated by NaCl on the binding capacity of volatile compounds in Cantonese sausage

Yuanhong Zhang; Defeng Zeng; Shihong Cai; Qiaoyu Liu; Weizheng Sun; Xin Hu; Hui Peng; Hao Dong; Xiaofang Zeng
Food Chemistry · Vol. 493 · pp. 145921 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-11-01
Publication Year2025
Volume493
Pages145921
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.145921
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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