Oxidative rancidity is one of the most common forms of deterioration in dry fermented sausage. Inhibiting lipid oxidation by using natural plant antioxidant becomes a great interest in meat industry in relation to responding to consumer demand for natural ingredient and health. Plant extracts, such as green tea extract (GT), could present an antioxidant or pro-oxidant effect in different meat systems, due to the variable components and origins of both plant extract and meat system. Sodium nitrite (NT), as a...
| 
点击下列相关研究机构和相关文献作者，可以直接查到这些机构和作者被《中国知识资源总库》收录的其它文献，使您全面了解该机构和该作者的研究动态和历史。
