Progress in the Prevention of the Formation of Heterocyclic Amines in High-Temperature Meat Products and the Regulation of Their Metabolism in the Human Body
XUE Guizhong, HUANG Xianqing, SONG Lianjun, QIAO Mingwu, ZHAO Jiansheng, MA Xiangjie, XU Juntao
(1. School of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2. Henan Province Engineering Research Center for Food Safety Control of Processing and Circulation, Zhengzhou 450002, China;3. Henan Shuanghui Investment Development Co., Ltd., Luohe 462000, China)
XUE Guizhong, HUANG Xianqing, SONG Lianjun, QIAO Mingwu, ZHAO Jiansheng, MA Xiangjie, XU Juntao. Progress in the Prevention of the Formation of Heterocyclic Amines in High-Temperature Meat Products and the Regulation of Their Metabolism in the Human Body[J]. FOOD SCIENCE, 2022, 43(13): 256-266.