FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (16): 98-105.doi: 10.7506/spkx1002-6630-20220729-330
• Food Chemistry • Previous Articles Next Articles
YU Jingjing, YU Xiaohui, SHI Lili, LIU Wei
Online:
2023-08-25
Published:
2023-09-01
CLC Number:
YU Jingjing, YU Xiaohui, SHI Lili, LIU Wei. Effects of Phenolic Acid Impregnation on the Formation of Advanced Glycation End Products and Heterocyclic Aromatic Amines in Roasted Peanuts[J]. FOOD SCIENCE, 2023, 44(16): 98-105.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20220729-330
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