Author:
Wang Haijie,He Feng,He Hongjun,Du Pengfei,Liu Yaobo,Wang Weiting,Wang Shoujing,Ma Yanli,Chu Xiaoran,Wang Yuanshang,Mu Xiaoyi,Abd El-Aty A.M.
Funder
Key Technology Research and Development Program of Shandong
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
Reference50 articles.
1. Heterocyclic amines in fresh and processed meat products;Abdulkarim;Journal of Agricultural and Food Chemistry,1998
2. Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat;Al-Dalali;Food Chemistry,2021
3. Factors that affect the content of heterocyclic aromatic amines in foods;Alaejos;Comprehensive Reviews in Food Science and Food Safety,2011
4. Dietary heterocyclic amines and cancer of the colon, rectum, bladder, and kidney: A population-based study;Augustsson;The Lancet,1999
5. Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties;Balogh;Food and Chemical Toxicology,2000
Cited by
3 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