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    Enhancing the Textural Properties of Tibetan Pig Sausages via <i>Zanthoxylum bungeanum</i> Aqueous Extract: Polyphenol-Mediated Quality Improvements

    Enhancing the Textural Properties of Tibetan Pig Sausages via <i>Zanthoxylum bungeanum</i> Aqueous Extract: Polyphenol-Mediated Quality Improvements by Jingjing Huang, Haiqiu Wei, Zhang Luo, Liang Li, Zhendong Liu, Ningning Xie

    Published 2025-05-01
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