Effect of catechin liposomes on the nitrosamines and quality of traditional Chinese bacon-Reference-Cited by-同舟云学术

Effect of catechin liposomes on the nitrosamines and quality of traditional Chinese bacon

Author:

Wu Jieyu¹²³⁴,Guan Rongfa¹²³⁴^ORCID,Huang Haizhi¹²³⁴,Liu Zhenfeng⁵⁶⁷⁴,Shen Haitao⁸⁹⁴,Xia Qile¹⁰¹¹¹²⁴

Affiliation:

1. Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine

2. China Jiliang University

3. Hangzhou 310018

4. China

5. Chiatai Qingchunbao Pharmaceutical Co.

6. LTD

7. Hangzhou 310023

8. Zhejiang Provincial Center for Disease Control and Prevention

9. Hangzhou 310051

10. Food Science Institute

11. Zhejiang Academy of Agricultural Sciences

12. Hangzhou 310021

Abstract

Liposomes are capable of increasing the nitrosamine inhibition of catechins in traditional Chinese bacon after long-term storage.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

Reference47 articles.

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