Combination of Flos Sophorae and chili pepper as a nitrite alternative improves the antioxidant, microbial communities and quality traits in Chinese sausages.

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作者： Renyong,Tang ^[1] ; Jiaxuan,Peng ^[2] ; Lin,Chen ^[2] ; Dayu,Liu ^[2] ; Wei,Wang ^[3] ; Xiulan,Guo ^[4]

作者单位： School of Food and Biological Engineering, Chengdu University, Sichuan, PR China; Sichuan Key Laboratory of Meat Processing, Chengdu University, Sichuan, PR China. ^[1] School of Food and Biological Engineering, Chengdu University, Sichuan, PR China. ^[2] Sichuan Key Laboratory of Meat Processing, Chengdu University, Sichuan, PR China. ^[3] School of Food and Biological Engineering, Chengdu University, Sichuan, PR China. Electronic address: guoxiulan@cdu.edu.cn. ^[4]

关键词 Antioxidant Chili pepper Chinese sausages Color Flos Sophorae Microbial communities

主题词抗氧化剂(Antioxidants);辣椒属(Capsicum);中国(China);亚硝酸盐类(Nitrites)

DOI 10.1016/j.foodres.2021.110131

PMID 33641998

发布时间 2021-05-27

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准确一般字义偏差语意偏离译文作用小提交