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
FOOD SCIENCE . 2021, (4): 94 -99 .  DOI: 10.7506/spkx1002-6630-20200106-070