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| Research Progress of the Natural Antioxidants of Carnosine |
| Du qing |
| Food Science College, Southwest University, Chongqing 4000716, China |
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Abstract Physical and chemical property,anti-oxidizing mechanism,extract and determination metheds,absorption and safety were summarized and it’s potential application was also described.
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| [1] |
GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2008, Vol. 22 
