Effect of Apple Polyphenol and Three Antioxidants on the Formation of Polycyclic Aromatic Hydrocarbon in Barbecued Pork
Author:
Affiliation:
1. The College of Food Science, Shenyang Agricultural University, Shenyang, China
2. Liaoning Modern Agricultural Engineering Center, Shenyang, China
Funder
Shenyang Science Program Project
Liaoning Provincial Department of Education Scientific Research
Publisher
Informa UK Limited
Subject
Materials Chemistry,Organic Chemistry,Polymers and Plastics
Link
https://www.tandfonline.com/doi/pdf/10.1080/10406638.2022.2110906
Reference32 articles.
1. Microbial Safety and Polycyclic Aromatic Hydrocarbon Concentrations of Intermediate Moisture Smoked African Giant Snail (Achatina achatina) Meat
2. Factors influencing inhibition of eight polycyclic aromatic hydrocarbons in heated meat model system
3. Meat-cooking mutagens and risk of renal cell carcinoma
4. Responses of immune organs after single-dose exposure to phenanthrene in yellowfin seabream (Acanthopagrus latus): CYP1A induction and oxidative stress
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