Preservation of stewed beef chunks by using ϵ-polylysine and tea polyphenols
Fuhou Li, Shengjun Wu, Bing Xu
Topics & Concepts
TBARSPolyphenolFood scienceChemistryThiobarbituric acidAntioxidantBacterial growthBiochemistryBacteriaBiologyLipid peroxidationGeneticsBiopolymer Synthesis and ApplicationsTea Polyphenols and EffectsFood Quality and Safety Studies