Effects of Polyphenols in Combination with L-cysteine/l-ascorbic Acid: Myoglobin Redox State, Color and Quality of Refrigerated Longtail Tuna (thunnus Tonggol) Slices
FOOD CHEMISTRY（2025）
关键词
Longtail tuna,EGCG,L-ascorbic acid,Color,Metmyoglobin,Oxymyoglobin,Redness index,Oxidation
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