Effect of Tea Polyphenols on the Oxidation and Color Stability of Porcine Hemoglobin
Author:
Affiliation:
1. College of Light Industry and Food EngineeringSichuan Univ. Chengdu 610065 P. R. China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14703
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