Influence of deacetylation degree of konjac glucomannan on the quality of pork sausage

作者：Yudie Yu, Yan Li, Yijie Chen, Liqiang Jing, Hongshan Liang, Bin Li · 发表于：Journal of Food Measurement & Characterization · 年份：2025 · DOI：10.1007/s11694-025-03447-8 · 被引用次数：3 · 研究领域：Polysaccharides Composition and Applications、Food composition and properties、Food Chemistry and Fat Analysis