ANTIOXIDANT PROPERTY IN GINGER-RHIZOME AND ITS APPLICATION TO MEAT-PRODUCTS

被引：51

作者：

LEE, YB

KIM, YS

ASHMORE, CR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb10826.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：20 / 23

页数：4

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