Preservation of stewed beef chunks by using calcium propionate and tea polyphenols-Reference-Cited by-同舟云学术

Preservation of stewed beef chunks by using calcium propionate and tea polyphenols

Published:2023-02 Issue: Volume:176 Page:114491
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yang Xiaodong,Zhang Songshan,Lei Yuanhua,Wei Meng,Liu Xiaochang,Yu Haojie,Xie Peng,Sun Baozhong

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

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4. A combined approach using slightly acidic electrolyzed water and tea polyphenols to inhibit lipid oxidation and ensure microbiological safety during beef preservation;Bing;Meat Science,2022

5. Molecular mechanisms and applications of tea polyphenols: A narrative review;Chen;Journal of Food Biochemistry,2021

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