Vinegars inhibiting of the generation of BaP in barbecued pork sausages by decreasing the pH and free radical scavenging-Reference-Cited by-同舟云学术

Vinegars inhibiting of the generation of BaP in barbecued pork sausages by decreasing the pH and free radical scavenging

Published:2023-03 Issue: Volume:145 Page:109404
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Zhang Xiao-min,Xu Chao-yang^ORCID,Hui Teng,Cai Ke-zhou^ORCID,Zhou Hui,Chen Cong-gui,Xu Bao-cai

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

National Key Project for Research on Transgenic Biology

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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