Antioxidant capacity of persimmon and jujube wood smoke solution and its effect on quality characteristics of bacon

ZHOU Bing, GUO Yuanyuan, SHEN Qingwu, LUO Jie

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (23) : 205-213.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (23) : 205-213. DOI: 10.13995/j.cnki.11-1802/ts.027358

Antioxidant capacity of persimmon and jujube wood smoke solution and its effect on quality characteristics of bacon

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(23): 205-213 https://doi.org/10.13995/j.cnki.11-1802/ts.027358

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