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中文
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