Synergistic inhibition against heterocyclic amines in beef patties: Caused by carbonyl-trapping and toxicity-reducing of amino acid combinations
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
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1. Investigation on synergistic inhibition of protein-bound heterocyclic amines in sarcoplasmic and myofibrillar model systems by amino acid combinations;Food Chemistry;2024-12
2. Key Maillard intermediates - α-dicarbonyl compounds in foods: Occurrence, analysis, toxicity, and mitigation strategies;Food Control;2024-12
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