BIBLIOGRAPHIC RECORD

Inhibitory effects of pepper ( Zanthoxylum bungeanum Maxim) leaf extract on lipid and protein oxidation during the processing of Chinese traditional dry‐cured meat (larou)

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Recorded authors
Shengming Zhao; Xiaorui Yuan; Zhao Li; Yanyan Zhao; Haixu Zhou; Zhuangli Kang; Hanjun Ma
Source of metadata
Crossref
Year recorded
2022

Public identifiers and source

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Reference

Shengming Zhao; Xiaorui Yuan; Zhao Li; Yanyan Zhao; Haixu Zhou; Zhuangli Kang; Hanjun Ma. (2022). Inhibitory effects of pepper ( Zanthoxylum bungeanum Maxim) leaf extract on lipid and protein oxidation during the processing of Chinese traditional dry‐cured meat (larou). https://doi.org/10.1111/ijfs.15917

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