Progress in Understanding the Effect of Lipid Oxidation on the Formation of Four Types of Harmful Substances in Meat Products
YANG Yifang, YU Qinxin, XIAO Zihan, WANG Yilun, LIU Yuxuan, HUANG Xiaohong, YANG Yong
FOOD SCIENCE . 2021, (21): 355 -364 .  DOI: 10.7506/spkx1002-6630-20200929-367