机译:啤酒中的酚类化合物可抑制炭烤鸡翅中多环芳烃的形成
Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Meat Prod Proc, Minist Agr, Nanjing 210095, Jiangsu, Peoples R China|Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing 210095, Jiangsu, Peoples R China;
Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Meat Prod Proc, Minist Agr, Nanjing 210095, Jiangsu, Peoples R China|Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing 210095, Jiangsu, Peoples R China;
Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Meat Prod Proc, Minist Agr, Nanjing 210095, Jiangsu, Peoples R China|Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing 210095, Jiangsu, Peoples R China;
Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Meat Prod Proc, Minist Agr, Nanjing 210095, Jiangsu, Peoples R China|Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing 210095, Jiangsu, Peoples R China;
Nanjing Agr Univ, Expt Teaching Ctr Life Sci, Nanjing 210095, Jiangsu, Peoples R China;
Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Meat Prod Proc, Minist Agr, Nanjing 210095, Jiangsu, Peoples R China|Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing 210095, Jiangsu, Peoples R China;
Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Meat Prod Proc, Minist Agr, Nanjing 210095, Jiangsu, Peoples R China|Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing 210095, Jiangsu, Peoples R China;
Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Meat Prod Proc, Minist Agr, Nanjing 210095, Jiangsu, Peoples R China|Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing 210095, Jiangsu, Peoples R China;
Polycyclic aromatic hydrocarbons; Beer; Phenolic compounds; Marinades; Free radical scavenging;
机译:啤酒中的酚类化合物抑制多环芳烃从木炭烤的鸡翅形成多环芳烃
机译:酚酸腌料对木炭烤鸡翅中多环芳烃形成的影响
机译:天然抗氧化剂对木炭烤鸡翅片多环芳烃形成的影响
机译:所选多环芳烃化合物的光敏化和光致毒性的研究
机译:泰坦大气,星际介质和燃烧中多环芳烃和含氮多环芳族化合物的形成。
机译:尿液标准参考物质的开发用于有机化学物质的代谢产物包括多环芳烃邻苯二甲酸盐酚对羟基苯甲酸酯和挥发性有机化合物
机译:戈丘章(韩国红辣椒)腌料对木炭烤猪肚中多环芳烃形成的影响
机译:暴露于不同氧化氮化合物和臭氧的环境空气采样过程中多环芳烃的转化