Interrelationship between myoglobin oxidation and lipid oxidation during the processing of Cantonese sausage with d‐sodium erythorbate-Reference-Cited by-同舟云学术

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Interrelationship between myoglobin oxidation and lipid oxidation during the processing of Cantonese sausage with d‐sodium erythorbate

Published:2019-11-26 Issue:3 Volume:100 Page:1022-1029
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Shang Xiaolan¹²^ORCID,Zhou Zhiguo¹,Jiang Shuhui¹,Guo Hongzhen¹,Lu Yanxia¹

Affiliation:

1. College of Life ScienceLangfang Normal University Langfang P. R. China

2. Hebei Key Laboratory of Animal Diversity Langfang P. R. China

Funder

Natural Science Foundation of Hebei Province

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10105

Reference35 articles.

1. Cantonese Sausage, Processing, Storage and Composition

2. Dry-cured ham flavour: enzymatic generation and process influence

3. Lipolysis in dry-cured ham maturation

4. An evaluation of the multiple effects of the antioxidant vitamins

5. Green tea extract as food antioxidant. Synergism and antagonism with α-tocopherol in vegetable oils and their colloidal systems

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