Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

Published 2020 View Full Article

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Title
Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content
Authors
Keywords
Chinese dry sausage, sodium chloride, Protein oxidation, Lipids oxidation, Lipolysis
Journal
Food Science and Human Wellness
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2020-05-16
DOI
10.1016/j.fshw.2020.04.013

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