Keyphrases
Lipid Peroxidation
100%
Lipid Transfer Protein
100%
Protein Degradation
100%
Litchi Fruit
100%
Litchi chinensis Sonn
100%
Litchi
100%
Alleviating Effect
100%
Beef Meatballs
100%
Meatball
42%
Tert-butylhydroquinone
42%
Natural Antioxidants
28%
Meat Products
28%
Physicochemical Properties
14%
Centrifugation
14%
Thiol Groups
14%
Group Content
14%
Antioxidant
14%
Thiobarbituric Acid Reactive Substances
14%
Storage Period
14%
Frozen Storage
14%
Epicatechin
14%
Water Holding Capacity
14%
Protein Oxidation
14%
Phenolic Acids
14%
Phenolic Flavonoids
14%
Gentisic Acid
14%
Sensory Panel
14%
Cooked Meat Products
14%
Purge Loss
14%
Food Science
Protein Degradation
100%
Meatball
100%
Thiobarbituric Acid Reactive Substances Value
11%
Protein Oxidation
11%
Cooked Meat Products
11%
Sensory Panel
11%