Application of psyllium husk powder addition on the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat

作者：Zihan Zhao, Nan Sun, Cheng Li, Baohua Kong, Xiufang Xia, Fangda Sun, Qian Liu, Chuanai Cao · 发表于：Meat Science · 年份：2025 · DOI：10.1016/j.meatsci.2025.109760 · 被引用次数：16 · 研究领域：Meat and Animal Product Quality、Animal Nutrition and Physiology、Biochemical effects in animals