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

doi:10.13995/j.cnki.11-1802/ts.031244

TONG Anqi, LIU Juan, DUAN Yi, ZHANG Chenxiao, LU Yang, LU Yongling, LYU Lishuang

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (21) : 74-81.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (21) : 74-81. DOI: 10.13995/j.cnki.11-1802/ts.031244

Quantitative analysis of cardamonin and alpinetin in spices and their inhibitory activity on acrolein in meat floss processing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(21): 74-81 https://doi.org/10.13995/j.cnki.11-1802/ts.031244

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Received	Revised	Published
2022-03-01	2022-03-18	2022-11-15
Issue Date
2022-12-02

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