Effect of Different Mushroom Power Addition on Gel Characteristics and Antioxidant Properties of Emulsified Sausage

YUE Ziyan, YU Qiuyu, HE Yuchun, LIU Jiali, ZHU Yingchun

Journal of Nuclear Agricultural Sciences ›› 2024, Vol. 38 ›› Issue (6) : 1098-1107.

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Journal of Nuclear Agricultural Sciences ›› 2024, Vol. 38 ›› Issue (6) : 1098-1107. DOI: 10.11869/j.issn.1000-8551.2024.06.1098
Food Irradiation·Food Science

Effect of Different Mushroom Power Addition on Gel Characteristics and Antioxidant Properties of Emulsified Sausage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 38(6): 1098-1107 https://doi.org/10.11869/j.issn.1000-8551.2024.06.1098

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