摘要
介绍茶多酚的理化性质、抗氧化的主要成分和茶多酚的防腐机理;综述茶多酚在肉制品加工中的应用,并展望茶多酚的应用前景。
The physico-chemical properties, main antioxidation components and antiseptic mechanism of Tea polyphenol were introduced. Its applications on meat products were also summarized. Finally, the application foreground is forecasted.
出处
《食品研究与开发》
CAS
北大核心
2009年第6期160-162,共3页
Food Research and Development
基金
江苏徐州市社会发展项目基金(No.xz2006063)
关键词
茶多酚
肉制品
天然抗氧化剂
应用
Tea polyphenol
meat product
natural antioxidant
application
