2019•LWTRequires access

Effect of mulberry (Morus alba) polyphenols as antioxidant on physiochemical properties, oxidation and bio-safety in Cantonese sausages

Rong Xiang, Jingrong Cheng, Ming‐Jun Zhu, Xueming Liu

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Key concepts: TBARS, Chemistry, Antioxidant, Food science, Polyphenol, Lipid oxidation, Thiobarbituric acid, Nitrite

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Effect of mulberry (Morus alba) polyphenols as antioxidant on physiochemical properties, oxidation and bio-safety in Cantonese sausages — Research Paper | ScholarLens