Pickering emulsion stabilized by ergosterol solely as a new fat substitute improves the quality of pork sausages
Authors:
- Yaxin WangYWYaxin Wang
- Pengya DuPDPengya Du
- Kai LinKLKai Lin
- Pengfei DongPDPengfei Dong
- Yuanhao GuoYGYuanhao Guo
- Jinling CaoJCJinling Cao
- Yanfen ChengYCYanfen Cheng
- Feier ChengFCFeier Cheng
- Shaojun YunSYShaojun Yun
- Cuiping FengCFCuiping Feng
Open Access
Abstract
No abstract availableKeywords
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