Natural aromatic extract of black tea improved the water retention of pork meat batter
Wenping Xu, Rui-Ling Dong, Ao-jing Lv, Yucong Li, Li-ting Zeng, Xueling Gao, Jun Qi, Zhou Lin, Huimin Yan, Chunhui Zhang, Guoyuan Xiong
Topics & Concepts
TBARSChemistryFood scienceBlack teaWater holding capacityAntioxidantAntioxidant capacityCooked meatBiochemistryLipid peroxidationMeat and Animal Product QualityTea Polyphenols and EffectsPhytochemicals and Antioxidant Activities