摘要
本文对天然抗氧化剂肌肽的结构、性质、抗氧化机理及安全性作了介绍;综述了肌肽的抗氧化活性在肉制品中的应用,并展望了其发展前景。
n this article, the constitute, property, anti-oxidizing mechanism and safety of Carnosine was introduced; the application of anti-oxidizing capability of carnosine in meat products was summarized and its potential application was also described.
出处
《肉类研究》
2006年第12期14-17,共4页
Meat Research
关键词
天然抗氧化剂
肌肽
应用
肉制品
natural antioxidant carnosine application meat products
