Optimization of Natural Antioxidant Combinations against Discoloration and Lipid Oxidation in Prepared Chicken Steak by Response Surface Methodology
LU Qing, HUANG Jichao, ZHU Zongshuai, LIU Dongmei, HUANG Ming
FOOD SCIENCE . 2019, (6): 296 -303 .  DOI: 10.7506/spkx1002-6630-20180324-315