Comparison of Antioxidant Activity in Vitro of Antioxidants Used in Heat-Processed Meat Products and Their Effects on Oxidation
LI Mingyang, LIU Shuaiguang, LU Mengjiao, REN Xiaopu, PENG Zengqi
(1. Xinjiang Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, College of Food Science and Engineering, Tarim University, Alar 843300, China;2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
LI Mingyang, LIU Shuaiguang, LU Mengjiao, REN Xiaopu, PENG Zengqi. Comparison of Antioxidant Activity in Vitro of Antioxidants Used in Heat-Processed Meat Products and Their Effects on Oxidation[J]. FOOD SCIENCE, 2022, 43(1): 67-75.