ArticleFoods (Basel, Switzerland)2026

Effects of Myofibrillar Protein-Stabilized Soybean Oil Pre-Emulsions Containing Arabic Gum or Gallic Acid-Grafted Arabic Gum on the Quality Characteristics and Oxidative Stability of Reduced-Animal-Fat Emulsified Sausages.

Chang Liu et al.PubMed ↗Full text ↗Publisher ↗

No numbers read from the abstract.