1Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon

作者： Deng, Siyang; Shi, Shuo; Xia, Xiufang; Deng, Siyang; SCI

机构： Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China; Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China;

来源：MEAT SCIENCE

关键词： Bacon; Ascorbic acid; Tea polyphenol; Apple polyphenol; Cinnamon polyphenol; N -nitrosamine

年份：2022