Research Progress on Functional Properties of Antioxidants from Bamboo Leaves and Their Applications in Meat Products
LI Hui-li;LIU Zun-ying
1. Pingdingshan Weidongqu Centers for Disease Control, Pingdingshan 467021, China；
2. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
Abstract：Commercial antioxidants from bamboo leaves are versatile food additives. Bamboo leaf antioxidants have aroused
extensive attention due to their safe, natural and effective functional properties. This review focuses on the functional properties
and mechanisms of action of antioxidants from bamboo leaves as well as their applications in meat products.
李会丽；刘尊英. 竹叶抗氧化物的功能特性及其在肉类制品中的应用研究进展[J]. 肉类研究, 2012, 26(7): 36-38.
LI Hui-li;LIU Zun-ying. Research Progress on Functional Properties of Antioxidants from Bamboo Leaves and Their Applications in Meat Products. Meat Research, 2012, 26(7): 36-38.
2012, Vol. 26 
