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Inhibition of benzo[a]pyrene formation in charcoal-grilled pork sausages by ginger and its key compounds.
Zhang, Xiaomin; Hu, Gaofeng; Xu, Chaoyang; Nie, Wen; Cai, Kezhou; Fang, Hongmei; Xu, Baocai.
Afiliación
  • Zhang X; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China.
  • Hu G; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China.
  • Xu C; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China.
  • Nie W; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China.
  • Cai K; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China.
  • Fang H; Institute of Yeji Mutton Industry Development and Research, Hefei University of Technology, Hefei, China.
  • Xu B; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China.
J Sci Food Agric ; 103(6): 2838-2847, 2023 Apr.
Article en En | MEDLINE | ID: mdl-36700254
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Zingiber officinale / Carne Roja / Carne de Cerdo Límite: Animals Idioma: En Revista: J Sci Food Agric Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Zingiber officinale / Carne Roja / Carne de Cerdo Límite: Animals Idioma: En Revista: J Sci Food Agric Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido