1. Elucidating the cause of variation in low‐temperature sausage protein oxidation along storage period via lipid oxidation and lipolysis. Issue 7 (25th May 2022) Authors: Han, Hongjiao; Zhang, Zhenghan; Wang, Jianing; Liu, Dongyu; Liu, Aicheng; Song, Wanying; Zheng, Yan; Yue, Xiqing Journal: Journal of food processing and preservation Issue: Volume 46:Issue 7(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗