Inhibitory Effect of Natural Antioxidants on the Formation of Thermal Processing Hazards in Red Braised Pork
LIU Lichun, JIANG Yujie, SHEN Mingyue, XIE Mingyong, NIE Shaoping
FOOD SCIENCE . 2021, (15): 50 -57 .  DOI: 10.7506/spkx1002-6630-20200704-045