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
FOOD SCIENCE . 2022, (1): 67 -75 .  DOI: 10.7506/spkx1002-6630-20201224-278