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机译:蒸煮方法和腌泡茶对猪五花肉中苯并[α] py形成的影响
Department of Food and Nutrition, Kyung Hee University, 26, Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea;
Molecular Recognition Research Center, Korea Institute of Science and Technology, 5, Hwarangno 14-gil, Seongbuk-gu, Seoul 02792, Republic of Korea;
Department of Food Science and Biotechnology, Dongnuk University, 32, Dongguk-ro, llsandong-gu, Goyang-si 10326, Republic of Korea;
Department of Food and Nutrition, Kyung Hee University, 26, Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea;
benzoαpyrene (bap); pork belly (samgyeopsal); cooking methods; marinade; green tea; yerba mate tea;
机译:烹饪方法和腌泡茶对烤鸡腿中杂环胺和苯并[a] py的形成的影响
机译:在木炭烤猪肉香肠中对苯并[a]芘形成的大蒜精油的显着抑制涉及硫化物化合物
机译:腌制对烤肉牛肉中多环芳烃(苯并[a] py,苯并[b]荧蒽和荧蒽)形成的影响。
机译:苯并[a] Y,2-溴丙烷,苯酚和2,3,7,8-四氯二苯并偶氮-对-二恶英对小鼠脾细胞表达促炎细胞因子基因的影响
机译:含淀粉腌料对烤鸡胸肉的烹饪产量和品质特性的影响
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
机译:丁基羟基茴香醚对培养的哺乳动物细胞中苯并(a) - 芘的代谢和诱变及转化潜力的影响