Al-optimized synergy of KCl and κ-carrageenan in low-sodium sausages: Integrated enhancement of saltiness perception, gel stability, and protein digestibility
卡拉胶
化学
食品科学
钠
酪蛋白酸钠
色谱法
有机化学
作者
Rong Huang,Yapeng Fang,Hao Yin,Yu Xiang Zhong,Wei Jie Lu,Yun Deng