Effect of quercetin and oil water separation system on formation of ß-carboline heterocyclic amines during frying process of braised chicken drumsticks.

Li, Xuefei; Yang, Zili; Deng, Jieying; Chen, Conggui; Xu, Baocai; Li, Peijun

Li, Xuefei; Yang, Zili; Deng, Jieying; Chen, Conggui; Xu, Baocai; Li, Peijun.

Afiliação

Li X; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, 230009, China.
Yang Z; School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China.
Deng J; School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China.
Chen C; School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China.
Xu B; School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China.
Li P; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, 230009, China.

Curr Res Food Sci ; 6: 100406, 2023.

Article em En | MEDLINE | ID: mdl-36484055