中文

黄明

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:南京农业大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation

Release time:2024-01-01Hits:

Impact Factor:

3.803
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Co-author:

程轶群,余亚洁,周兴虎,朱宗帅,雷阳,KHAN IFTIKHAR ALI,黄明,周光宏
Correspondence Author:

HM
Document Code:

9cgdthz7sxfj6n5qi7da7c4ltu12ao5r
Volume:

100
Issue:

5
Page Number:

1867-1874
Translation or Not:

no
Date of Publication:

2020-01-01

Pre One:Effect of malondialdehyde on oil-in-water emulsifying behavior and Maillard reaction of chicken sarcoplasmic protein in emulsion

Next One:A comprehensive review of N-epsilon-carboxymethyllysine and N-epsilon-carboxyethyllysine in thermal processed meat products