机译:氨基酸对泛油炸牛肉馅饼中杂环胺形成和物理化学性质的影响
Food Science Inst. Dept. of Animal Sciences and Industry Kansas State Univ. 208 Call Hall 1530 Mid-Campus Drive North Manhattan KS 66506 U.S.A.;
Food Science Inst. Dept. of Animal Sciences and Industry Kansas State Univ. 208 Call Hall 1530 Mid-Campus Drive North Manhattan KS 66506 U.S.A.;
Food Science Inst. Dept. of Animal Sciences and Industry Kansas State Univ. 208 Call Hall 1530 Mid-Campus Drive North Manhattan KS 66506 U.S.A.;
Food Science Inst. Dept. of Animal Sciences and Industry Kansas State Univ. 208 Call Hall 1530 Mid-Campus Drive North Manhattan KS 66506 U.S.A.;
Food Science Inst. Dept. of Animal Sciences and Industry Kansas State Univ. 208 Call Hall 1530 Mid-Campus Drive North Manhattan KS 66506 U.S.A.;
Food Science Inst. Dept. of Animal Sciences and Industry Kansas State Univ. 208 Call Hall 1530 Mid-Campus Drive North Manhattan KS 66506 U.S.A.;
amino acids; GC-MS; HCAs; LC-MS/MS; meat;
机译:所选饮食类黄酮对烤牛肉馅饼和化学模型中总杂环胺和2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶(PhIP)形成的抑制作用
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:肉豆蔻和姜精油及其纳米乳液对90天冷冻储存期间牛肉饼中杂环芳族胺和多环芳烃的形成
机译:鼠李红景天提取物和没食子酸的添加对高氧气调包装中韩牛牛肉饼品质特性的影响
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
机译:肼对某些胺和氨基酸代谢的影响