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

doi:10.13995/j.cnki.11-1802/ts.027358

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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Received	Revised
2021-03-17	2021-04-29
Issue Date
2021-12-31

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