Effects of Plant Polyphenols and α-Tocopherol on Lipid Oxidation, Microbiological Characteristics, and Biogenic Amines Formation in Dry-Cured Bacons
出版年份 2015 全文链接
标题
Effects of Plant Polyphenols and α-Tocopherol on Lipid Oxidation, Microbiological Characteristics, and Biogenic Amines Formation in Dry-Cured Bacons
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 80, Issue 3, Pages C547-C555
出版商
Wiley
发表日期
2015-02-13
DOI
10.1111/1750-3841.12796
参考文献
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