Effect of biopolymers on morphology and functionality of low-sodium condiments containing Maillard reaction products

作者：Zhi‐Jing Ni, Yang Liu, Chun‐Bo Liu, Bin Xia, Kiran Thakur, Ya-Jing An, Mohammad Rizwan Khan, Jian-Guo Zhang, Zhao‐Jun Wei · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.142633 · 被引用次数：2 · 研究领域：Microbial Metabolites in Food Biotechnology、Food Industry and Aquatic Biology、Freezing and Crystallization Processes