Green Tea Marinades Can Reduce Formaldehyde of Pan-Fried Pork Via Mannich Reaction Mechanism

Author:

Jiang Haipeng,Bi Tian,Zhou Dan,Chen Fen Er

Publisher

Elsevier BV

Reference24 articles.

1. Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation;S Al-Dalali;Food Chemistry,2022

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3. Effect of green tea extract and microwave pre-cooking on the formation of acrylamide in fried chicken drumsticks and chicken wings;E Demirok;Food Research International,2014

4. Polyphenols and AGEs/RAGE axis. Trends and challenges;I Gonz�lez;Food Research International,2020

5. The Stomach as a "Bioreactor": When Red Meat Meets Red Wine;S Gorelik;Journal of Agricultural and Food Chemistry,2008

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