Author:
Wang Haijie,Chu Xiaoran,Du Pengfei,He Hongjun,He Feng,Liu Yaobo,Wang Weiting,Ma Yanli,Wen Lei,Wang Yuanshang,Oz Fatih,Abd El-Aty A.M.
Funder
Key Technology Research and Development Program of Shandong Province
Innovation Team Project for Modern Agricultural Industrious Technology System of Shandong Province
Natural Science Foundation of Shandong Province
Earmarked Fund for China Agriculture Research System
Agriculture Research System of China
Modern Agricultural Technology Industry System of Shandong province
Subject
Food Science,Analytical Chemistry
Reference123 articles.
1. Evaluation and application of microwave-assisted extraction and dispersive liquid-liquid microextraction followed by high-performance liquid chromatography for the determination of polar heterocyclic aromatic amines in hamburger patties;Aeenehvand;Food Chemistry,2016
2. Factors that affect the content of heterocyclic aromatic amines in foods;Alaejos;Comprehensive Reviews in Food Science and Food Safety,2011
3. Dietary heterocyclic amines and cancer of the colon, rectum, bladder, and kidney: A population-based study;Augustsson;The Lancet,1999
4. Bailey, M. E., J. Suzuki, L. N. Fernando, H. A. Swartz, and R. W. Purchas. 1994. Influence of finishing diets on lamb flavor. Lipids in food flavors. In ACS Sympoisum Series.
5. The effective inhibition of the formation of heterocyclic aromatic amines via adding black pepper in fried tilapia fillets;Bao;Journal of Food Processing and Preservation,2020
Cited by
6 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献