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Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review

Wenhui Zhu1,2, Menglin Han1,2, Ying Bu1,2

  • 1College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China.

Critical Reviews in Food Science and Nutrition
|September 14, 2022
PubMed

Keywords:
Plant polyphenolsantioxidant mechanismapplicationcolor stabilitymyoglobin

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