Funder
National Key R & D Program of China
The Key Research and Development Plan of Guangdong Province, China
Postgraduate Research & Practice Innovation Program of Jiangsu Province
Subject
General Medicine,Food Science,Analytical Chemistry
Reference38 articles.
1. Phenolic content and antioxidant activities of selected potato varieties and their processing by-products;Albishi;Journal of Functional Foods,2013
2. Investigations on the promoting effect of ammonium hydrogencarbonate on the formation of acrylamide in model systems;Amrein;Journal of Agricultural and Food Chemistry,2006
3. Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters;Bula;Food Chemistry,2019
4. Chlorogenic acid increased acrylamide formation through promotion of HMF formation and 3-aminopropionamide deamination;Cai;Journal of Hazardous Materials,2014
5. Analysis of protein amino acids, non-protein amino acids and metabolites, dietary protein, glucose, fructose, sucrose, phenolic, and flavonoid content and antioxidative properties of potato tubers, peels, and cortexes (pulps);Choi;Journal of Food Composition and Analysis,2016