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Journal of Food Quality
Volume 2019, Article ID 1671603, 8 pages
Research Article

Changes in Lipase and Antioxidant Enzyme Activities during Processing of Cantonese Sausage with D-Sodium Erythorbate

College of Life Science, Langfang Normal University, Langfang, China

Correspondence should be addressed to Xiaolan Shang; moc.361@183siri

Received 4 March 2019; Revised 4 June 2019; Accepted 26 June 2019; Published 1 August 2019

Academic Editor: Rossella Di Monaco

Copyright © 2019 Xiaolan Shang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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