Inhibitory effects of pepper ( Zanthoxylum bungeanum Maxim) leaf extract on lipid and protein oxidation during the processing of Chinese traditional dry‐cured meat (larou)

Autor:	Shengming Zhao, Xiaorui Yuan, Zhao Li, Yanyan Zhao, Haixu Zhou, Zhuangli Kang, Hanjun Ma
Rok vydání:	2022
Předmět:	Industrial and Manufacturing Engineering Food Science
Zdroj:	International Journal of Food Science & Technology. 57:5917-5930
ISSN:	1365-2621 0950-5423
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::23a1b218575307475bbd33e668719924 https://doi.org/10.1111/ijfs.15917 Zobrazit plný text záznamu Plný text