Mechanism of Polyphenols Inhibiting Lipid Oxidation and Its Development in Meat Products
Polyphenol is a kind of natural non-toxic oxidation inhibitor, which can inhibit lipid oxidation by chelating metal ions, scavenging free radicals and carbonyl compounds. It is widely used in storage research of meat products, improving the quality of meat products and extending the shelf life. In t...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050187 |