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Incorporation of Food Materials as a Source of Dietary Fibres and Natural Antioxidants in Meat Products and their Effect on Product Quality and Human Health: A Mini Review

机译：将食品材料作为肉类产品的膳食纤维和天然抗氧化剂的来源及其对产品质量和人类健康的影响：迷你评论

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Abdul Haque; Saghir Ahmad; Irfan Khan;
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年度 2020
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1. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review [J] . Jiang Jiang, Youling L. Xiong Meat Science . 2016,第octa期

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2. Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review [J] . Noemí Echegaray, Belén Gómez, Francisco J. Barba, Trends in Food Science & Technology . 2018,第期

机译：栗子和副产品作为肉类和肉类产品的天然抗氧化剂来源：综述
3. Chemical analysis of dietary fibres in meat products. Determination of the content of inulin and other dietary fibres in functional meat products. [J] . Muench S., Eigner G. Fleischwirtschaft . 2009,第12期

机译：肉制品中膳食纤维的化学分析。测定功能性肉制品中菊粉和其他膳食纤维的含量。
4. Overview on the microbiological quality of some meat products with impact on the food safety and health of people [C] . Laur Manea, Lavinia Buruleanu, Turid Rustad, 2017 E-Health and Bioengineering Conference . 2017

机译：某些肉制品的微生物质量概述，影响人们的食品安全和健康
5. Enhancing the availability of natural antioxidants in wheat -based food ingredients and food products through improved post-harvest treatments and processing conditions [D] . Moore, Jeffrey Calvin 2007

机译：通过改善收获后的处理和加工条件，提高小麦基食品成分和食品中天然抗氧化剂的利用率
6. Dietary fibre as functional ingredient in meat products: a novel approach for healthy living — a review [O] . Arun Kumar Verma, Rituparna Banerjee 2010

机译：膳食纤维作为肉类产品中的功能成分：健康生活的一种新方法-评论
7. By-Products from Plant Foods are Sources of Dietary Fibre and Antioxidants [O] . Isabel Goni, Deisy Hervert-Hernandez 2011

机译：来自植物食品的副产品是膳食纤维和抗氧化剂的来源

Incorporation of Food Materials as a Source of Dietary Fibres and Natural Antioxidants in Meat Products and their Effect on Product Quality and Human Health: A Mini Review

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