机译:辣椒和辣椒素对烤牛肉饼中杂环胺形成的抑制作用
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China;
Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Synerget Innovat Ctr Food Safety & Nutr, Wuxi 214122, Peoples R China;
UPLC-MS/MS; Inhibitory profile; Chilli pepper; Capsaicin; Heterocyclic amine; Principal component analysis;
机译:UPLC-MS / MS和烤肉牛肉饼干杂环胺型杂胺谱的多变量分析
机译:用超级性液相色谱 - 串联质谱和主成分分析揭示的烘烤牛肉饼的自由和蛋白质结合的杂环胺的抑制性曲线
机译:Portulaca Oleracea L的抑制作用和选定的黄酮成分对烘焙牛肉馅饼中的杂环胺和密度函数理论计算杂环胺中间体和黄酮类化合物的结合
机译:不同动物物种油炸肉中致癌性杂环芳族胺的发生
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:用响应表面方法研究roselle提取物马铃薯剥离面粉和牛肉脂肪对感觉特性和杂环胺形成的影响
机译:微波预处理对炒牛肉饼杂环胺形成的影响