Abstract：Apple Polyphenols (AP)which were prepared by means of extraction from apple juice residue with 70% ethanol in water,combinated of BHT(1:1),were entered preserved ham coating pro rata 0.02%. The antioxidant activities were detect by trailing after.Ther esultss howedt hea ntioxidanta ctivities was as 2 times as that of antitheses which preserved ham of rata combination.Flavor was ameliorated distinctly,the effect of antioxidant activities was evident,shelf-life of preserved ham was extended one month about.
彭雪萍；马庆一；王花俊；操晓亮；周冰. 苹果多酚对腊肉的抗氧化性能研究[J]. 肉类研究, 2007, 21(12): 18-19.
PENG Xue-ping et al.. Study on the antioxidant activities of Apple Polyphenol in Preserved Meats. Meat Research, 2007, 21(12): 18-19.
2007, Vol. 21 
