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Grape seed proanthocyanidin and sesbania gum: A novel strategy to enhance antioxidant capacity and reduce fat while maintaining the physicochemical, sensory, and processability of lamb sausage

Dongsong Yang; Lingping Zhang; Yulong Luo; Ruiming Luo; Yanru Hou
Meat Science · Vol. 231 · pp. 109973 · 2026
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Bibliographic Information

JournalMeat Science
PublisherElsevier
Publication Date2026-01-01
Publication Year2026
Volume231
Pages109973
Document TypeJournal Article
eISSN0309-1740
DOI10.1016/j.meatsci.2025.109973
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1977-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03091740
Publisher PageOpen Publisher Page
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