| Naziv: | Sodium substitutes synergizing with dietary fiber: Effect on the textural sensory, digestive, and storage properties of emulsified sausages |
Autori: | Nie, Chunlin; Zhong, Huiting; Shi, Haibo; Yao, Xianqi; Wang, Wei; Tomasevic, Igor B   ; Zheng, Jiabao; Sun, Weizheng |
Godina: | 2026 |
Publikacija: | FOOD CHEMISTRY |
ISSN: | 0308-8146 Food Chemistry Pretraži identifikator |
Tip rezultata: | Naučni članak |
Kolacija: | vol. 500 str. 147414-147414 |
DOI: | 10.1016/j.foodchem.2025.147414 |
WoS-ID: | 001639001700001 |
Scopus-ID: | 2-s2.0-105024186898 |
URI: | https://enauka.gov.rs/handle/123456789/1019178 |
Projekat: | National Natural Science Foundation of China [32172257, 32402178]
National Postdoctora National Natural Science Foundation of China l Program for Innovative Talents [BX20230130]
GuangDong Basic and Applied Basic Research Foundation [2023A1515110600, 2024A1515012638]
Science and Technology Program of Qingyuan [2022KJJH018]
Ministry of Science and Technology of the People's Republic of China [DL2022163005L]
The 111 Project [B17018] |
Izvor metapodataka: | (Preuzeto iz Nasi u WoS) |
M-kategorija: | 21a+M21a+ - Vodeći međunarodni časopis kategorije M21a+ |
