Evaluation of coloration, nitrite residue and antioxidant capacity of theaflavins, tea polyphenols in cured sausage
Xueqin Gao, Luyang Xia, Yaqi Fan, Changchun Jin, Guoyuan Xiong, Xiuzhen Hao, Fu Li, Weishuai Lian
Topics & Concepts
NitritePolyphenolFood scienceChemistryResidue (chemistry)AntioxidantAntioxidant capacityBiochemistryOrganic chemistryNitrateFood Quality and Safety StudiesMeat and Animal Product QualityTea Polyphenols and Effects