机译:酚酸腌料对木炭烤鸡翅中多环芳烃形成的影响
Nanjing Agr Univ, Jiangsu Synerget Innovat Ctr Meat Proc & Qual Con, Key Lab Meat Proc & Qual Control, Minist Educ,Key Lab Meat Proc,Minist Agr, Nanjing 210095, Jiangsu, Peoples R China;
Nanjing Agr Univ, Jiangsu Synerget Innovat Ctr Meat Proc & Qual Con, Key Lab Meat Proc & Qual Control, Minist Educ,Key Lab Meat Proc,Minist Agr, Nanjing 210095, Jiangsu, Peoples R China;
Nanjing Agr Univ, Jiangsu Synerget Innovat Ctr Meat Proc & Qual Con, Key Lab Meat Proc & Qual Control, Minist Educ,Key Lab Meat Proc,Minist Agr, Nanjing 210095, Jiangsu, Peoples R China;
Nanjing Agr Univ, Jiangsu Synerget Innovat Ctr Meat Proc & Qual Con, Key Lab Meat Proc & Qual Control, Minist Educ,Key Lab Meat Proc,Minist Agr, Nanjing 210095, Jiangsu, Peoples R China;
Nanjing Agr Univ, Jiangsu Synerget Innovat Ctr Meat Proc & Qual Con, Key Lab Meat Proc & Qual Control, Minist Educ,Key Lab Meat Proc,Minist Agr, Nanjing 210095, Jiangsu, Peoples R China;
Antiradical activity; Marinade; Phenolic acid; Polycyclic aromatic hydrocarbon;
机译:茶叶秸秆对木炭烤鸡翅片形成多环芳烃的影响
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
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
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机译:长江(韩国红辣椒)对多环上的腌制的影响木炭烤猪肚中的芳烃形成
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
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