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Effect of Baking Temperature and Time on Advanced Glycation End Products and Polycyclic Aromatic Hydrocarbons in Beef.
Wen, Pingping; Zhang, Lan; Kang, Yuwei; Xia, Chao; Jiang, Jingjing; Xu, Huiqing; Cui, Guiyou; Wang, Jun.
Afiliación
  • Wen P; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, People's Republic of China.
  • Zhang L; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, People's Republic of China.
  • Kang Y; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, People's Republic of China.
  • Xia C; College of Culinary Science and Technology, Jiangsu Tourism Vocational College, Yangzhou 225127, People's Republic of China.
  • Jiang J; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, People's Republic of China.
  • Xu H; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, People's Republic of China.
  • Cui G; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, People's Republic of China.
  • Wang J; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, People's Republic of China.
J Food Prot ; 85(12): 1726-1736, 2022 12 01.
Article en En | MEDLINE | ID: mdl-36040219
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Hidrocarburos Policíclicos Aromáticos Límite: Animals / Humans Idioma: En Revista: J Food Prot Año: 2022 Tipo del documento: Article Pais de publicación: Estados Unidos
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Hidrocarburos Policíclicos Aromáticos Límite: Animals / Humans Idioma: En Revista: J Food Prot Año: 2022 Tipo del documento: Article Pais de publicación: Estados Unidos