Combined Effects of Sodium D-Isoascorbate, Phospholipids and Sodium Lactate on Storage Stability and Shelf Life of Red Sour Soup (Hong Suan Tang) Meat Filling.
- DOI
- 10.3390/foods15152743
- Published
- 2026 Aug 4
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15152743,
title = {Combined Effects of Sodium D-Isoascorbate, Phospholipids and Sodium Lactate on Storage Stability and Shelf Life of Red Sour Soup (Hong Suan Tang) Meat Filling.},
author = {Lei J and Huang M and Tian J and Deng J and Wang X and Wang R},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15152743},
url = {https://doi.org/10.3390/foods15152743}
}RIS
TY - JOUR TI - Combined Effects of Sodium D-Isoascorbate, Phospholipids and Sodium Lactate on Storage Stability and Shelf Life of Red Sour Soup (Hong Suan Tang) Meat Filling. AU - Lei J AU - Huang M AU - Tian J AU - Deng J AU - Wang X AU - Wang R PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15152743 UR - https://doi.org/10.3390/foods15152743 ER -
APA
J, L., M, H., J, T., J, D., X, W., & R, W. (2026). Combined Effects of Sodium D-Isoascorbate, Phospholipids and Sodium Lactate on Storage Stability and Shelf Life of Red Sour Soup (Hong Suan Tang) Meat Filling.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15152743
Source records
- pubmed · retrieved 2026-09-26T12:36:23.870Z