Corresponding author: Shaohua Xing ( xshjob@163.com ) Academic editor: Radhakrishnan Subramanian © Wenming Xing, Wenli Liu, Huamin Li, Shaohua Xing. This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Citation:
Xing W, Liu W, Li H, Xing S (2024) Preservative effect of tea polyphenols and hydrogen peroxide on quality of chilled meat. Emirates Journal of Food and Agriculture 36: 1-5. https://doi.org/10.3897/ejfa.2024.122768 |