Synergistic compensation of low salt induced quality defects in low-salt tomato canned beef by acetic acid and L-aspartic acid: pH and charge induced hydrogen bond enhancement

Food Chemistry 2026 Open access

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Authors: Haodong Lu, Hongyi Liu, Zhijie Bao, Gang Wu, Peizi Sun, Yuting Tan, Kai Qiu, Dongmei Li

DOI: 10.1016/j.foodchem.2026.151090

Cited by: 0

References: 40

Fields of Study & Subjects

Meat and Animal Product Quality Proteins in Food Systems Postharvest Quality and Shelf Life Management

References 40