Study on protective effect of tea polyphenols on quality deterioration of leisure dried tofu induced by oxidative initiators

HUANG Jiaqi, DIAO Xinrui, XIANG Jiahao, WANG Yujie, ZHOU Hengping, CHEN Hao, ZHAO Liangzhong, LI Jincheng, HUANG Zhanrui

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (22) : 288-295.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (22) : 288-295. DOI: 10.13995/j.cnki.11-1802/ts.042226

Study on protective effect of tea polyphenols on quality deterioration of leisure dried tofu induced by oxidative initiators

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(22): 288-295 https://doi.org/10.13995/j.cnki.11-1802/ts.042226

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