Effect of sodium caseinate and sodium alginate W/O/W emulsion gel loaded with <i>Aronia melanocarpa</i> proanthocyanidins as fat substitutes on the quality of fermented sausages.

Food Chem X · 2025 · PMC12221835 · PMID 40612769

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

an increasing trendno p-value reported

The carbonyl content of all groups of fermented sausages showed an increasing trend with increasing storage time, indicating increased protein oxidation.

also in 63,971 other papers

Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

Effect of sodium caseinate and sodium alginate W/O/W emulsion gel loaded with &lt;i&gt;Aronia melanocarpa&lt;/i&gt; proanthocyanidins as fat substitutes on the quality of fermented sausages.

The sentences

Effect of sodium caseinate and sodium alginate W/O/W emulsion gel loaded with <i>Aronia melanocarpa</i> proanthocyanidins as fat substitutes on the quality of fermented sausages.