Effects of Plant Polyphenols and α-Tocopherol on Lipid Oxidation, Microbiological Characteristics, and Biogenic Amines Formation in Dry-Cured Bacons-Reference-Cited by-同舟云学术

Effects of Plant Polyphenols and α-Tocopherol on Lipid Oxidation, Microbiological Characteristics, and Biogenic Amines Formation in Dry-Cured Bacons

Author:

Wang Yongli¹²³,Li Feng⁴,Zhuang Hong⁵,Li Lianghao¹²³,Chen Xiao¹²,Zhang Jianhao¹²³

Affiliation:

1. Natl. Engineer Research Center for Meat Quality and Safety Control; Nanjing 210095 PR China

2. Key Laboratory of Meat Processing and Quality Control, Ministry of Agriculture; Nanjing 210095 PR China

3. Synergetic Innovation Center of Food Safety and Nutrition; Nanjing Agricultural Univ; Nanjing 210095 PR China

4. College of Food Science and Engineering; Shandong Agricultural Univ; Taian 271018 PR China

5. Quality and Safety Assessment Research Unit, Agricultural Research Service; USDA; Athens GA 30605 U.S.A.

Publisher

Wiley

Subject

Food Science

Reference46 articles.

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