摘要
采用不同浓度茶多酚对香肠进行处理实验,筛选出能明显抑制香肠哈败、显示较强抗氧化效能的茶多酚添加量为0.05%。
Banger was treated by different constraction tea ployhenols, it was shown 0.05% tea ployphenol can restrain of banger and has more affective antioxidantive.
出处
《食品科技》
CAS
北大核心
2003年第12期53-54,共2页
Food Science and Technology
关键词
天然抗氧化剂
茶多酚
香肠
natural antioxidant
tea polyphenol
banger
