6Sebranek J G,Sewalt V J H,Robbins K L,et al.Comparison of a natural rosemary extract and BHA/BHT for relative anti–oxidant effectiveness in pork sausage[J].Meat Science,2005,69:289―296.
7Burt S.Essential oils:their antibacterial properties and potentialapplications in foods–a review[J].Int.Food Microbiol,2004,94:223―253.
8Prashanth,H K V,Tharanathan R N.Chitin/Chitosan:modifications and their unlimited application potential–an overview[J].Trends in Food Science and Technology,2007,18:117―131.
9Qian Wang,Baraem Ismail.Effect of Maillard–induced glycosylation on the nutritional quality,solubility,thermal stability and molecular configuration of whey protein[J].International Dairy Journal,2012,25:112―122.
10An Yaping,Cui Bing,Wang Yuntao,et al.Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree[J].Food Hydrocolloids,2014,40:1―8.