抗氧化剂对油炸肉制品品质及杂环胺形成的影响

李明杨，陈胜慧子，牛希跃，许倩，任晓镤，彭增起

Effects of Different Antioxidants on the Quality of and Heterocyclic Amine Formation in Deep-fat Fried Meat Products

LI Mingyang, CHEN Shenghuizi, NIU Xiyue, XU Qian, REN Xiaopu, PENG Zengqi

食品科学 . 2021, (16): 29 -38 . DOI: 10.7506/spkx1002-6630-20200714-189