Plasma-activated water pretreatment as a promising technique to reduce the formation of heterocyclic aromatic amines and advanced glycation end products in roasted fish patties
| Autor: | Zhang, Chen-Xia, Xue, Chao-Yi, Wang, Xiao-Huan, Zhao, Tian-Pei, Chen, Yang, Zhang, Ze-Ning, Ma, Yu-Xiang, Qin, Zhao, Wang, Xue-De, Liu, Hua-Min, Zeng, Mao-Mao |
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| Zdroj: | In LWT 1 November 2024 211 |
| Databáze: | ScienceDirect |
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