机译:中国传统炖鸡中杂环胺的含量,成因及分析
Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing Innovat Ctr Meat Prod Proc, Nanjing 210095, Jiangsu, Peoples R China|Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China|Anhui Normal Univ, Inst Funct Food, Coll Environm Sci & Engn, Wuhu, Anhui, Peoples R China;
Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing Innovat Ctr Meat Prod Proc, Nanjing 210095, Jiangsu, Peoples R China|Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China;
Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing Innovat Ctr Meat Prod Proc, Nanjing 210095, Jiangsu, Peoples R China|Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China;
Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing Innovat Ctr Meat Prod Proc, Nanjing 210095, Jiangsu, Peoples R China|Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China;
Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing Innovat Ctr Meat Prod Proc, Nanjing 210095, Jiangsu, Peoples R China|Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China;
Nanjing Agr Univ, Coll Engn, Nanjing, Jiangsu, Peoples R China;
Nanjing Huangjiaoshou Food Technol Co Ltd, Natl R&D Ctr Poultry Proc Technol, Nanjing, Jiangsu, Peoples R China;
Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing Innovat Ctr Meat Prod Proc, Nanjing 210095, Jiangsu, Peoples R China|Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China;
Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing Innovat Ctr Meat Prod Proc, Nanjing 210095, Jiangsu, Peoples R China|Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China;
Chinese traditional braised chicken; heterocyclic amines; food safety; precursors; correlation analysis;
机译:中国传统烧烤鸡中杂环胺的含量,原因及分析
机译:油炸和煮沸对红烧鸡肉中杂环胺形成的影响。
机译:基于超高效液相色谱-四极杆-Orbitrap高分辨率质谱(UHPLC-Q-Orbitrap-HRMS)的中式培根和香肠中杂环芳香胺的分析
机译:MC-eLDA:通过多内容嵌入LDA进行中医发病机理分析
机译:氨基酸对美丽芳族反应模型系统中杂环胺形成的影响和泛油炸牛肉馅饼
机译:具有顶空 - 气相色谱 - 离子迁移光谱法从不同地区的中国传统烟熏鸡(特种家禽产品)特征挥发性化合物的比较分析
机译:比较中国中医和现代医学的智能手机应用:系统搜索和内容分析(预印)