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

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Paper Publications Home >> Scientific Research >> Paper Publications

Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures

Release time:2024-01-01Hits:

Impact Factor:

4.095
Affiliation of Author(s):

食品科技学院
Journal:

Meat Science
Co-author:

KHAN IFTIKHAR ALI,刘冬梅,姚明俊,MEMON ARIF SALEEM,黄继超,黄明
Correspondence Author:

HM
Document Code:

a061azsxl6j4iop5tze5adef1aj32fck
Volume:

147
Page Number:

70-81
Translation or Not:

no
Date of Publication:

2019-01-01

Pre One:The Effect of mu/m-Calpain on Protein Degradation of Chicken Breast Meat

Next One:Occurrence of Heterocyclic Amines in Commercial Fast-Food Meat Products Available on the Chinese Market and Assessment of Human Exposure to these Compounds