茶多酚对鸵鸟肉脂肪氧化及色泽稳定性的影响

李小平,陈锦屏,张富新

Effects of Tea Polyphenols on Color Stability and Lipid Oxidation in Ostrich Meat

Li Xiao-ping, Chen Jin-ping, Zhang Fu-xin

食品与发酵工业 . 2011, (03): 187 -190 . DOI: 10.13995/j.cnki.11-1802/ts.2011.03.046