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Significant inhibition of garlic essential oilon benzo[a]pyrene formation in charcoal-grilled pork sausagesrelates to sulfide compounds.
Hu, Gaofeng; Cai, Kezhou; Li, Yuzhu; Hui, Teng; Wang, Zhenyu; Chen, Conggui; Xu, Baocai; Zhang, Dequan.
Affiliation
  • Hu G; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, People's Republic of China.
  • Cai K; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: kzcai@hfut.edu.cn.
  • Li Y; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, People's Republic of China.
  • Hui T; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, People's Republic of China. Electronic address: huiteng@caas.cn.
  • Wang Z; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, People's Republic of China. Electronic address: wangzhenyu@caas.cn.
  • Chen C; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: chencg1629@hfut.edu.cn.
  • Xu B; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, People's Republic of China.
  • Zhang D; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, People's Republic of China.
Food Res Int ; 141: 110127, 2021 03.
Article in En | MEDLINE | ID: mdl-33641994
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Full text: 1 Database: MEDLINE Main subject: Red Meat / Garlic / Pork Meat Language: En Journal: Food Res Int Year: 2021 Type: Article
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Full text: 1 Database: MEDLINE Main subject: Red Meat / Garlic / Pork Meat Language: En Journal: Food Res Int Year: 2021 Type: Article