The construction of garlic diallyl disulfide nano-emulsions and their effect on the physicochemical properties and heterocyclic aromatic amines formation in roasted pork-Reference-Cited by-同舟云学术

The construction of garlic diallyl disulfide nano-emulsions and their effect on the physicochemical properties and heterocyclic aromatic amines formation in roasted pork

Published:2023-05 Issue: Volume:408 Page:135159
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wan Xin,Li Danyang,Lu Jiayan,Yan Yan,He Zhiyong,Chen Jie,Jiao Ye,Li Jianlin,Li Weiwei

Funder

National Natural Science Foundation of China

Anhui Academy of Agricultural Sciences

Education Department of Hunan Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

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