A comparative study on the formation of heterocyclic amines and cholesterol oxidation products in fried chicken fiber processed under different traditional conditions-Reference-Cited by-同舟云学术

A comparative study on the formation of heterocyclic amines and cholesterol oxidation products in fried chicken fiber processed under different traditional conditions

Published:2020-05 Issue: Volume:126 Page:109300
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Hsu Kai-Yu,Chen Bing-Huei

Funder

National Health Research Institutes

Publisher

Elsevier BV

Subject

Food Science

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