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Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder

机译：烧烤肉筒时结皮的发展与杂环芳香胺形成的关系

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International audience

机译：国际观众

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Kondjoyan, Alain; Chevolleau-Mege, Sylvie; Portanguen, Stéphane; Molina, Jérôme; Ikonic, Predrag; Clerjon, Sylvie; Debrauwer, Laurent;
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1. Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder [J] . Kondjoyan Alain, Chevolleau Sylvie, Portanguen Stephane, Food Chemistry . 2016,第deca15期

机译：烧烤肉筒时结皮的发展与杂环芳香胺形成的关系
2. Development and application of microwave-assisted extraction and advanced low density microextraction technique coupled with high-performance liquid chromatography for the successful determination of heterocyclic aromatic amines in barbecued meat sample and method optimization using response surface methodology [J] . Fatemeh Barzegar, Marzieh Kamankesh, Abdorreza Mohammadi Journal of Food Measurement and Characterization . 2019,第3期

机译：微波辅助提取和先进低密度微萃取技术的开发和应用耦合高性能液相色谱法，用于成功测定响应表面方法的烧烤肉类样品中杂环芳族胺的成功测定
3. The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs [J] . Lu Fei, Kuhnle Gunter K., Cheng Qiaofen Food Control . 2018,第期

机译：常见香料和肉类对油炸肉丸杂环胺和多环芳烃形成的影响
4. Determination of 10 Heterocyclic Aromatic Amines in Roast Meat by HPLC [C] . Weiwei Wang, Yang Wen, Fei Zhao International Conference on Advances in Energy and Environmental Science . 2013

机译：HPLC测定烤肉中10个杂环芳胺
5. Formation and inhibition of heterocyclic amines in meat products. [D] . Puangsombat, Kanithaporn. 2010

机译：肉制品中杂环胺的形成和抑制。
6. Effect of Freeze-Thaw Cycles on the Oxidation of Protein and Fat and Its Relationship with the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Raw Meat [O] . Xingge Wu, Zhigang Zhang, Zhiyong He, 2021

机译：冻融循环对蛋白质和脂肪氧化的影响及生肉中杂种芳香胺和先进糖糖末端产物的关系及其关系
7. Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder [O] . Kondjoyan Alain, Chevolleau-Mege Sylvie, Portanguen Stéphane, 2016

机译：烧烤肉筒时结皮的发展与杂环芳香胺形成的关系

Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder

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