Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage
Version of Record online: 16 JAN 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 6, pages 1157–1164, June 2013
How to Cite
Li, L., Shao, J., Zhu, X., Zhou, G. and Xu, X. (2013), Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage. International Journal of Food Science & Technology, 48: 1157–1164. doi: 10.1111/ijfs.12069
- Issue online: 8 MAY 2013
- Version of Record online: 16 JAN 2013
- Manuscript Accepted: 9 NOV 2012
- Manuscript Received: 11 JUL 2012
- Doctoral Fund of Education Ministry. Grant Number: 20090097110002
- Agriculture Department public Benefit Research Foundation. Grant Number: 200903012
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