Effects of Different Antioxidants on the Quality of and Heterocyclic Amine Formation in Deep-fat Fried Meat Products
LI Mingyang, CHEN Shenghuizi, NIU Xiyue, XU Qian, REN Xiaopu, PENG Zengqi
FOOD SCIENCE . 2021, (16): 29 -38 .  DOI: 10.7506/spkx1002-6630-20200714-189