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机译:煎炸温度和时间诱导烤猪肉素质和杂环芳族胺的动态变化
College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China;
College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China;
College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China;
College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China;
College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China;
College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China;
Shimadzu (China) CO.LTD Shenyang 110016 China;
College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China;
Roasted pork; Quality; Heterocyclic aromatic amines; Frying temperature; Frying time;
机译:用UHPLC-MS / MS和多变量分析评价温度和时间对烘焙猪肉中杂环芳族胺曲线的影响
机译:基于高效液相色谱 - 四极 - 绕高分辨率质谱法在烤和泛炒烤肉中18个杂环芳香胺的高通量量化
机译:饱和脂肪酸含量较低的煎炸油在肉松(煮熟,切碎和油炸的猪肉)中诱导较少的杂环胺形成
机译:添加抗氧化剂,煎炸温度和微波加热对猪肉产品中杂环芳香胺形成的影响
机译:大蒜中的有机硫化合物抑制油炸牛肉饼中杂环芳香胺的形成。
机译:油炸羊肉中的杂环芳香胺:香料腌制和感官品质的影响
机译:尼日利亚拉各斯和Ogun国家的一些烤,烤和烟熏食品的微生物学,杂环胺和多环芳烃谱