Protective effects of epicatechin on the oxidation and N-nitrosamine formation of oxidatively stressed myofibrillar protein
Author:
Affiliation:
1. Department of food Science and Engineering, Linyi University, Linyi,Shandong, China
Funder
National Natural Science Foundation of China
Special Scientific Research Projects for Doctor in Linyi University
Publisher
Informa UK Limited
Subject
Food Science
Link
https://tandfonline.com/doi/pdf/10.1080/10942912.2019.1578792
Reference40 articles.
1. China's meat industry revolution: Challenges and opportunities for the future
2. Protein Oxidation: Basic Principles and Implications for Meat Quality
3. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review
4. Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage
5. Anti-swarming and -biofilm activities of rose phenolic extract during simulated in vitro gastrointestinal digestion
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