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Insight into the oxidation mechanism of low-salt Sichuan-style sausages treated with inclusion complexes of tea-polyphenol/β-cyclodextrin/NaCl and electron beam irradiation using machine learning algorithms

Ya Liu; Jiuhong Du; Wenyi Ran; Lihui Huang; Wenyue Yu; Huan Guo; Yue Xiao; Yanping Wu; Kai Zhong; Yina Huang; Hong Gao
Food Chemistry · Vol. 508 · pp. 148494 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-04-01
Publication Year2026
Volume508
Pages148494
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.148494
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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