香辛料中山姜素和小豆蔻明的定量分析及其抑制肉松中丙烯醛活性
童安琪, 刘娟, 段燚, 张辰霄, 陆洋, 卢永翎, 吕丽爽
Quantitative analysis of cardamonin and alpinetin in spices and their inhibitory activity on acrolein in meat floss processing
TONG Anqi, LIU Juan, DUAN Yi, ZHANG Chenxiao, LU Yang, LU Yongling, LYU Lishuang
食品与发酵工业
.
2022, (21): 74
-81
.
DOI: 10.13995/j.cnki.11-1802/ts.031244
