Effect of curcumin on the formation of polycyclic aromatic hydrocarbons in grilled chicken wings-Reference-Cited by-同舟云学术

Effect of curcumin on the formation of polycyclic aromatic hydrocarbons in grilled chicken wings

Published:2023-07 Issue: Volume:414 Page:135561
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tian Huixin,Yu Jing,Li Min,Li Jing,Lu Yifeng,Yu Xiaobo,Lin Shaoyan,Zeng Xianming,Xu Xinglian,Han Minyi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Removal of polycyclic aromatic hydrocarbons by low density polyethylene from liquid model and roasted meat;Chen;Food Chemistry,2005

5. Contamination and distribution of parent, nitrated, and oxygenated polycyclic aromatic hydrocarbons in smoked meat;Chen;Environmental Science and Pollution Research,2014

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