苹果多酚的提取及其在肉制品中的应用

doi:10.7506/rlyj1001-8123-200810008

Download: PDF (255 KB) HTML (1 KB)
Export: BibTeX | EndNote (RIS)

Abstract Apple polyphenol is an important bioactive substance contained in apple.The paper introduce the extraction methods of apple polyphenol and the applications in the fields of meat products. The fundamental information would help the further development of apple polyphenol.

Key words： apple polyphenol extraction meat products

:

TS202

	Service

	E-mail this article
	Add to my bookshelf
	Add to citation manager
	E-mail Alert
	RSS
	Articles by authors
	YU Jing
	CHEN Jingxia

Cite this article:

YU Jing,CHEN Jingxia. The Extraction Methods of Apple Polypheno and Its Applications in Meat Products[J]. Meat Research, 2008, 22(10): 31-34.

URL:

https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200810008 OR https://www.rlyj.net.cn/EN/Y2008/V22/I10/31

[1]	XING Wei, LIU Guanyong, NIU Baokun, ZHANG Rui, WANG Ruihao. Research Progress on the Effects of Microorganisms on the Fermentation of Meat Products[J]. Meat Research, 2023, 37(4): 61-68.