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Summary The effects of green tea,grape seed polyphenols and ascorbic acid on pH , water activity (a w ), microbiological counts, TBARS, residual nitrite and N‐nitrosamines were determined in dry‐cured sausages during the ripening period. Results showed that TBARS increased gradually during ripening ( P 0.05). It was concluded that plant polyphenols and ascorbic acid were effective in maintaining the quality and safety of dry‐cured sausages.
Li et al. (Wed,) studied this question.
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