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, 2026)