Effects of volatile organic compounds of smoke from different woods on the heterocyclic amine formation and quality changes in pork patty
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference61 articles.
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2. Theoretical exploration of the phenolic compounds’ inhibition mechanism of heterocyclic aromatic amines in roasted beef patties by density functional theory;Food Research International;2024-06
3. SERS sensing chip based on Ti3C2/nano-Au@MA for ultrasensitive amine gas detection;Journal of Materials Chemistry A;2024
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