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Effect of green tea or black tea extract on lipid and protein oxidation in Cantonese sausage
| Naziv: | Effect of green tea or black tea extract on lipid and protein oxidation in Cantonese sausage | Autori: | Xu, Weibing; Nie, Chunlin; Li, Zhicheng; Qiu, Shuxian; Xiang, Junyi; Zhou, Yongqiang; Tomasevic, Igor B   ; Sun, Weizheng |
Godina: | 2024 | Publikacija: | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | ISSN: | 0022-5142 Journal of the Science of Food and Agriculture Pretraži identifikator |
Tip rezultata: | Naučni članak | DOI: | 10.1002/jsfa.13946 | WoS-ID: | 001329735100001 | Scopus-ID: | 2-s2.0-85205873964 | URI: | https://enauka.gov.rs/handle/123456789/942951 | Projekat: | Science and Technology Program of Guangzhou Science and Technology Program of Qingyuan [2022KJJH018, 2021SJXM032] Corporate Commissioning Programme (LIKOFU (H)) [31-C-2020-026] [202206070052] |
Izvor metapodataka: | (Preuzeto iz Nasi u WoS) | M-kategorija: | 21aM21a - Vodeći međunarodni časopis kategorije M21a |
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