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曹云刚，李颖，郭安琪，熊幼翎

Incorporation of Green Tea Extract and Partial Replacement of Fat to Modify the Quality and Lipid Oxidative Stability of Reduced-Fat Pork Sausage

CAO Yungang, LI Ying, GUO Anqi, XIONG Youling

食品科学 . 2021, (4): 94 -99 . DOI: 10.7506/spkx1002-6630-20200106-070