Stability of phenolic compounds and antioxidant capacity of concentrated mulberry juice-enriched dried-minced pork slices during preparation and storage-Reference-Cited by-同舟云学术

Stability of phenolic compounds and antioxidant capacity of concentrated mulberry juice-enriched dried-minced pork slices during preparation and storage

Published:2018-07 Issue: Volume:89 Page:187-195
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Cheng Jing-Rong,Liu Xue-Ming,Zhang Wei,Chen Zhi-Yi,Wang Xu-Ping

Funder

Guangzhou Science and Technology Program key projects

Guangdong Provincial Science and Technology Program

Guangdong Natural Science Foundation

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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