Unraveling the relationships between processing conditions and PhIP formation in chemical model system and roast pork patty via principal component analysis
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
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1. Effect and mechanism of polyphenols containing m-dihydroxyl structure on 2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) formation in chemical models and roast pork patties;Food Chemistry: X;2024-10
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