Effects of green tea and its polyphenols on the formation of heterocyclic aromatic amines, antioxidant capacity, and quality characteristics of roasted pork patties
| Autor: | Deng, Zhiyang, Zhang, Qing, Long, Piaopiao, Wen, Mingchun, Han, Zisheng, Granato, Daniel, Qi, Jun, Zhang, Liang, Zhu, Mengting |
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| Zdroj: | In Applied Food Research December 2024 4(2) |
| Databáze: | ScienceDirect |
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