Characterization of emulsion co-encapsulated with probiotics and quercetin and its effect on the storage quality of Harbin red sausage | Literature Database for Quercetin, Rutin, Isorhamnetin, and Their Related Compounds | Alps Pharmaceutical Ind. Co.,Ltd.

Literature Database for Quercetin, Rutin, Isorhamnetin, and Their Related Compounds

Characterization of emulsion co-encapsulated with probiotics and quercetin and its effect on the storage quality of Harbin red sausage

Authors:: Yuhang Cao; Lingyu Yin; Fei Li; Yi Deng; Baohua Kong; Qian Liu; Hao Wang; Hui Wang

Reference:: Meat Science; 2025; 221; 109737

DOI:: 10.1016/j.meatsci.2024.109737

See Abstract

Key Words:: Quercetin; Bifidobacterium bifidum; emulsion; sausage; food preservation

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