Incorporation of transglutaminase potentially promoted the gelling properties and sensorial attributes of lysine-rich salt-reduced frankfurters

作者：Jingming Zhang, Xin Li, Cheng Li, Baohua Kong, Fangda Sun, Chuanai Cao, Hongwei Zhang, Qian Liu, Xinning Huang · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.115731 · 被引用次数：13 · 研究领域：Proteins in Food Systems、Meat and Animal Product Quality、Sensory Analysis and Statistical Methods