Influences of three natural antioxidants on the quality of Chinese‐style traditional sausage during storage
In processed meat products, TF-NaNO₂ complexes acted as an effective partial nitrite replacer by providing synergistic antioxidant and antimicrobial effects. © 2025 Society of Chemical Industry.
Authors
- Jian Zou (ORCID: https://orcid.org/0009-0006-9624-6487)
- Luyang Xia
- Xueqin Gao
- Guoyuan Xiong
Institutions
- Anhui Agricultural University (CN)
- Anhui University of Science and Technology (CN)
- Anhui Science and Technology University (CN)
- Henan Agricultural University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-12-24
- DOI
- https://doi.org/10.1002/jsfa.70398
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Henan University
- Anhui University of Science and Technology
- Key Technologies Research and Development Program