2022peer-reviewed49 citations
Evaluation of coloration, nitrite residue and antioxidant capacity of theaflavins, tea polyphenols in cured sausage
Xueqin Gao, Luyang Xia, Yaqi Fan, Changchun Jin, Guoyuan Xiong, Xiuzhen Hao +2 more
Meat Science
Concepts
NitritePolyphenolFood scienceChemistryResidue (chemistry)AntioxidantAntioxidant capacity