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Insight into the oxidation mechanism of low-salt Sichuan-style sausages treated with inclusion complexes of

Ya Liu1, Jiuhong Du2, Wenyi Ran1

  • 1College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China.

Food Chemistry
|February 23, 2026
PubMed

Keywords:
Electron beam irradiationFlavor compoundLow-salt sausageMachine learning algorithmsOxidation mechanismStorage qualityTea-polyphenol complex salt

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