Inhibitory effect and mechanism of various fruit extracts on the formation of heterocyclic aromatic amines and flavor changes in roast large yellow croaker (Pseudosciaena crocea)-Reference-Cited by-同舟云学术

Inhibitory effect and mechanism of various fruit extracts on the formation of heterocyclic aromatic amines and flavor changes in roast large yellow croaker (Pseudosciaena crocea)

Published:2022-01 Issue: Volume:131 Page:108410
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Li Meng,Lin Songyi,Wang Ruichun,Gao Duo,Bao Zhijie,Chen Dong,Tang Yue,Sun Na,Zhang Simin^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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5. Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in ground beef patties;Britt;Journal of Agricultural and Food Chemistry,1998

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