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:
Zdroj: International Journal of Food Science & Technology. 57:5917-5930
ISSN: 1365-2621
0950-5423
DOI: 10.1111/ijfs.15917
Databáze: OpenAIRE
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