Author:
Lee Seung Yun,Yim Dong Gyun,Lee Da Young,Kim On You,Kang Hea Jin,Kim Hyeong Sang,Jang Aera,Park Tae Sun,Jin Sang Keun,Hur Sun Jin
Funder
Ministry of Agriculture, Food and Rural Affairs
Subject
Food Science,Biotechnology
Reference131 articles.
1. Inhibition of heterocyclic aromatic amines in pork chops using complex marinades with natural antioxidants;Aaslyng;Food and Nutrition,2016
2. Antioxidant activity of olive phenols and other dietary phenols in model gastric conditions: Scavenging of the free radical DPPH and inhibition of the haem-induced peroxidation of linoleic acid;Achat;Food Chemistry,2016
3. Extrapolation of heterocyclic amine carcinogenesis data from rodents and nonhuman primates to humans;Adamson,1996
4. Characterization of pork patties containing dry radish (Raphanus sativus) leaf and roots;Ahn;Asian-Australasian Journal of Animal Sciences,2019
5. Factors that affect the content of heterocyclic aromatic amines in foods;Alaejos;Comprehensive Reviews in Food Science and Food Safety,2011
Cited by
42 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