Study on the anti-oxidative effect of natural antioxidants in process of pure chicken powder[J]. Science and Technology of Food Industry, 2012, (18): 322-324. DOI: 10.13386/j.issn1002-0306.2012.18.083
Citation: Study on the anti-oxidative effect of natural antioxidants in process of pure chicken powder[J]. Science and Technology of Food Industry, 2012, (18): 322-324. DOI: 10.13386/j.issn1002-0306.2012.18.083

Study on the anti-oxidative effect of natural antioxidants in process of pure chicken powder

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  • Received Date: May 06, 2012
  • According to the industrial process characteristics of pure chicken powder, the anti-oxidative effect, the best add process and the optimal concentration of rosemary extract, polyphenols and VE in the process were studied.Furthermore, anti-oxidative effect of three different kinds of natural antioxidants'combination were also studied.Experiments showed that the combination of 0.005 percent rosemary extract and 0.01 percent VE was the most effective.
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