Attenuation of heterocyclic amine formation and lipid and protein oxidation in air-fried fish fillets by marination with selected legume seed extracts-Reference-Cited by-同舟云学术

Attenuation of heterocyclic amine formation and lipid and protein oxidation in air-fried fish fillets by marination with selected legume seed extracts

Published:2024-03 Issue: Volume:435 Page:137592
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ali Khan Iftikhar,Shi Baoping^ORCID,Shi Haibo,Zhu Zongshuai^ORCID,Khan Asad,Zhao Danyue,Cheng Ka-Wing

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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