@article{tian_huang_2019,  title={Antioxidant effects of tea catechins on the shelf life of raw minced duck meat},  volume={39},  ISSN={0101-2061},  url={https://doi.org/10.1590/fst.25217},  DOI={10.1590/fst.25217},  number={1},  journal={Food Science and Technology},  publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos},  author={TIAN, Lili and HUANG, Jian’an},  year={2019},  month={Jan},  pages={59–65} }