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, 2025)