Formation of polycyclic aromatic hydrocarbon in an intramuscular fat model system containing epicatechin

Author:

Hui Teng,Fang Zhengfeng,Li Yanlei,Hamid Nazimah

Funder

National Natural Science Foundation of China-Guangdong Joint Fund

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Activity-guided isolation of antioxidants from the roots of rheum emodi;Ambika;Natural Product Research,2013

2. Formation of polycyclic aromatic hydrocarbons in beef and lamb kokorec: Effects of different animal fats;Babaoglu;International Journal of Food Properties,2017

3. The formation of aromatic hydrocarbons at high temperatures. Part I. Introduction;Badger;Journal of the Chemical Society,1958

4. Formation and inhibition of PAHs in roast mutton;Bai,2021

5. Formation of polycyclic aromatic hydrocarbons in the smoke from heated model lipids and food lipids;Chen;Journal of Agricultural and Food Chemistry,2001

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