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首页> 外文期刊>Molecular Nutrition and Food Research >Physiological effects of thermally treated foods. (Physiological effects of thermally treated foods.)
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Physiological effects of thermally treated foods. (Physiological effects of thermally treated foods.)

机译:热处理食品的生理效应。 (热处理食品的生理作用。)

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摘要

This issue focuses on the health effects (adverse and beneficial) of Maillard reaction products produced during heat treatment of foods. Substances covered include acrylamide, heterocyclic aromatic amines, and antioxidants.
机译:本期重点研究食品热处理过程中产生的美拉德反应产物对健康的影响(不利和有益的影响)。涵盖的物质包括丙烯酰胺,杂环芳族胺和抗氧化剂。

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