Effects of Phenolic Acid Impregnation on the Formation of Advanced Glycation End Products and Heterocyclic Aromatic Amines in Roasted Peanuts
YU Jingjing, YU Xiaohui, SHI Lili, LIU Wei
FOOD SCIENCE . 2023, (16): 98 -105 .  DOI: 10.7506/spkx1002-6630-20220729-330