基于多孔淀粉/β-环糊精与姜黄素/番茄红素包埋体系改善火腿肠抗氧化特性及风味品质
吴书霞，徐菲，张晓铭，许玉娟，李聪，周辉，徐宝才
Enhancing the Antioxidant Activity and Flavor Stability of Ham Sausage Using a Porous Starch/β-Cyclodextrin Composite Encapsulation System Loaded with Curcumin and Lycopene
WU Shuxia, XU Fei, ZHANG Xiaoming, XU Yujuan, LI Cong, ZHOU Hui, XU Baocai
食品科学
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2026, (9): 95
-105
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DOI: 10.7506/spkx1002-6630-20251120-156
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