Insight into the oxidation mechanism of low-salt Sichuan-style sausages treated with inclusion complexes of tea-polyphenol/β-cyclodextrin/NaCl and electron beam irradiation using machine learning algorithms

Food Chemistry 2026

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Authors: Ying Liu, Jiuhong Du, Wenyi Ran, Lihui Huang, Wenyue Yu, Huan Guo, Yao Xiao, Yanping Wu, Kai Zhong, Yina Huang, Hong Gao

DOI: 10.1016/j.foodchem.2026.148494

Cited by: 0

References: 58

Fields of Study & Subjects

Meat and Animal Product Quality Radiation Effects and Dosimetry Nanocomposite Films for Food Packaging

References 58