降低腌肉亚硝胺含量的复合抗氧化剂研究

邢必亮徐幸莲

Effect of Simultaneous Addition of Vitamins C and E and Tea Polyphones on N-Nitrosodimethylamine Residue in Salted Pork

XING Bi-liang，XU Xing-lian*

食品科学 . 2011, (1): 104 -107 . DOI: 10.7506/spkx1002-6630-201101025