Huang, J.; Wei, H.; Luo, Z.; Li, L.; Liu, Z.; Xie, N.
Enhancing the Textural Properties of Tibetan Pig Sausages via Zanthoxylum bungeanum Aqueous Extract: Polyphenol-Mediated Quality Improvements. Foods 2025, 14, 1639.
https://doi.org/10.3390/foods14091639
AMA Style
Huang J, Wei H, Luo Z, Li L, Liu Z, Xie N.
Enhancing the Textural Properties of Tibetan Pig Sausages via Zanthoxylum bungeanum Aqueous Extract: Polyphenol-Mediated Quality Improvements. Foods. 2025; 14(9):1639.
https://doi.org/10.3390/foods14091639
Chicago/Turabian Style
Huang, Jingjing, Haiqiu Wei, Zhang Luo, Liang Li, Zhendong Liu, and Ningning Xie.
2025. "Enhancing the Textural Properties of Tibetan Pig Sausages via Zanthoxylum bungeanum Aqueous Extract: Polyphenol-Mediated Quality Improvements" Foods 14, no. 9: 1639.
https://doi.org/10.3390/foods14091639
APA Style
Huang, J., Wei, H., Luo, Z., Li, L., Liu, Z., & Xie, N.
(2025). Enhancing the Textural Properties of Tibetan Pig Sausages via Zanthoxylum bungeanum Aqueous Extract: Polyphenol-Mediated Quality Improvements. Foods, 14(9), 1639.
https://doi.org/10.3390/foods14091639