Synergistic compensation of low salt induced quality defects in low-salt tomato canned beef by acetic acid and L-aspartic acid: pH and charge induced hydrogen bond enhancement
- DOI
- 10.1016/j.foodchem.2026.151090
- Published
- 2026-11
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151090,
title = {Synergistic compensation of low salt induced quality defects in low-salt tomato canned beef by acetic acid and L-aspartic acid: pH and charge induced hydrogen bond enhancement},
author = {Haodong Lu and Huimin Liu and Zhijie Bao and Gang Wu and Peizi Sun and Yuting Tan and Kai Qiu and Dongmei Li},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151090},
url = {https://doi.org/10.1016/j.foodchem.2026.151090}
}RIS
TY - JOUR TI - Synergistic compensation of low salt induced quality defects in low-salt tomato canned beef by acetic acid and L-aspartic acid: pH and charge induced hydrogen bond enhancement AU - Haodong Lu AU - Huimin Liu AU - Zhijie Bao AU - Gang Wu AU - Peizi Sun AU - Yuting Tan AU - Kai Qiu AU - Dongmei Li PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151090 UR - https://doi.org/10.1016/j.foodchem.2026.151090 ER -
APA
Lu, H., Liu, H., Bao, Z., Wu, G., Sun, P., Tan, Y., Qiu, K., & Li, D. (2026). Synergistic compensation of low salt induced quality defects in low-salt tomato canned beef by acetic acid and L-aspartic acid: pH and charge induced hydrogen bond enhancement. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151090
Source records
- crossref · retrieved 2026-09-26T13:37:07.018Z