Comprehensive review of fat replacers utilized in sausages: Classification, advantages, and applications

作者：Pei Yang, Yuwei Liu, Ya Liu, Huan Guo, D.C. Wu, Renyou Gan, Zhihua Li, Yina Huang, Hong Gao · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.147704 · 被引用次数：3 · 研究领域：Meat and Animal Product Quality、Nanocomposite Films for Food Packaging、Animal Nutrition and Physiology