Vinegars inhibiting of the generation of BaP in barbecued pork sausages by decreasing the pH and free radical scavenging
| Autor: | Xiao-min Zhang, Chao-yang Xu, Teng Hui, Ke-zhou Cai, Hui Zhou, Cong-gui Chen, Bao-cai Xu |
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| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Food Control. 145:109404 |
| ISSN: | 0956-7135 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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