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Peer-reviewedCC BYFoods (Basel, Switzerland)

Northeastern Chinese Sauerkraut Juice as a Water Replacer in Pork Fillings: Flavor Profiles and Sensory Attributes

  • Dezhuang Gong1
  • Mengzhou Wang1
  • Chunling Li1
  • Zhitang Liang2
  • Danshi Zhu1
  1. 1National & Local Joint Engineering Research Center of Storage, College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
  2. 2Foshan Shunde Junling Kitchenware Co., Ltd., Foshan 528000, China
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Cite

BibTeXRIS
BibTeX
@article{gong2026northeastern,
  title = {{Northeastern Chinese Sauerkraut Juice as a Water Replacer in Pork Fillings: Flavor Profiles and Sensory Attributes}},
  author = {Dezhuang Gong and Mengzhou Wang and Chunling Li and Zhitang Liang and Danshi Zhu},
  journal = {Foods (Basel, Switzerland)},
  year = {2026},
  month = sep,
  url = {https://europepmc.org/article/PMC/PMC13663972},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Northeastern Chinese Sauerkraut Juice as a Water Replacer in Pork Fillings: Flavor Profiles and Sensory Attributes
AU  - Dezhuang Gong
AU  - Mengzhou Wang
AU  - Chunling Li
AU  - Zhitang Liang
AU  - Danshi Zhu
PY  - 2026
DA  - 2026/09/26
JO  - Foods (Basel, Switzerland)
UR  - https://europepmc.org/article/PMC/PMC13663972
SN  - 2304-8158
ER  -