| 标题 |
Physical and flavor characteristics of reduced sodium sausages containing plant proteins and blends of chloride salts |
| 网址 | |
| DOI | |
| 其它 |
期刊:LWT 作者:Qinghuo Huang; Kexin Xiong; Yuanyuan Wang; Zhemin Xiong; Hongyan Lu; et al 出版日期:2025 |
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(2025-6-4)