1Rambutan peel polyphenols improve color and texture of ground pork: Identification, antioxidant and bacteriostatic function, and molecular docking

作者： Zou, Bo; Liu, Xiaochang; Zang, Mingwu; Zhang, Yingyao; Dai, Ruitong; SCI

机构： Chinese Acad Agr Sci, State Key Lab Anim Nutr & Feeding, Inst Anim Sci, Beijing 100193, Peoples R China; China Agr Univ, Coll Food Sci & Nutr Engn, 17 Qinghua East Rd, Beijing 100083, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Rambutan peel; Polyphenols; Ground pork; Antioxidant; Bacteriostasis

年份：2025