Work

Antioxidant Properties of Soluble Dietary Fiber and Its Impact on the Edible Quality of Stored Pork Meatballs

Year: 2026

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.5c00900

Authors: Yingying Cao, Yue Tian, Limeng Zhu, Huilin Su, Fubing Wang

Institution: Lanzhou University of Technology

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: National Natural Science Foundation of China

Award: G2328499939

OpenAlex ID: W7154568598

FWCI:

Cites: 55

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