Changes in N-nitrosamines, Residual Nitrites, Lipid Oxidation, Biogenic Amines, and Microbiota in Chinese Sausages Following Treatment with Tea Polyphenols and Their Palmitic Acid-modified Derivatives-Reference-Cited by-同舟云学术

Changes in N-nitrosamines, Residual Nitrites, Lipid Oxidation, Biogenic Amines, and Microbiota in Chinese Sausages Following Treatment with Tea Polyphenols and Their Palmitic Acid-modified Derivatives

Published:2023-05 Issue:5 Volume:86 Page:100072
ISSN:0362-028X
Container-title:Journal of Food Protection
language:en
Short-container-title:Journal of Food Protection

Author:

Zhou Qin,Mo Min,Wang Anliang,Tang Bobin,He Qiang

Funder

Chongqing Municipal Education Commission

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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5. Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage;Bozkurt;Meat Science,2006

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