Incorporation of Green Tea Extract and Partial Replacement of Fat to Modify the Quality and Lipid Oxidative Stability of Reduced-Fat Pork Sausage

Translated title of the contribution: Incorporation of Green Tea Extract and Partial Replacement of Fat to Modify the Quality and Lipid Oxidative Stability of Reduced-Fat Pork Sausage

Yungang Cao, Ying Li, Anqi Guo, Youling Xiong

Research output: Contribution to journal › Article › peer-review

2 Scopus citations

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