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  • lwt-food science and technology(1)

关键词

  • roast lamb patties; heterocyclic amines (has); natural emulsifiers; molecular docking analyses(1)

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  • Zhu, Shiyi AND Chen, Xinyu AND Lu, Shiling AND Lu, Shiling AND Lu, Shiling AND Liu, Chengjiang(0)

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  • shihezi univ, coll food sci, shihezi, peoples r china(1)
  • shihezi univ, sch food sci & technol, key lab agr prod proc & qual control specialty, coconstruct minist & prov, shihezi 832000, xinjiang, peoples r china(1)
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  • 2025(1)
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资源类型: 外文期刊
作者:Zhu, Shiyi(精确检索)
作者:Chen, Xinyu(精确检索)
作者:Lu, Shiling(精确检索)
作者:Lu, Shiling(精确检索)
作者:Lu, Shiling(精确检索)
作者:Liu, Chengjiang(精确检索)
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1Inhibition of free and bound heterocyclic amines production in roast lamb patties by the addition of emulsifiers

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来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Roast lamb patties; Heterocyclic amines (HAs); Natural emulsifiers; Molecular docking analyses

年份：2025

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