Accumulation of Heterocyclic Amines and Advanced Glycation End Products in Various Processing Stages of Plant-Based Burgers by UHPLC-MS/MS
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
Funder
Ministry of Science and Technology of the People's Republic of China
National Natural Science Foundation of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c06393
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1. Incorporation of avocado peel extract to reduce cooking-induced hazards in beef and soy burgers: A clean label ingredient
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