The inhibitory potential effect of CMC-Na on PhIP, Harman, and Norharman formation in low-NaCl fried beef patties under repeated freeze-thaw cycles
Release time:2025-12-25Hits:
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Impact Factor:
9.7
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Impact Factor:
9.7
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Affiliation of Author(s):
食品科技学院
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Affiliation of Author(s):
食品科技学院
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Journal:
FOOD CHEMISTRY
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Journal:
FOOD CHEMISTRY
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Co-author:
赵颐,邓萍华,张克颖,马若玺,滕爽,张雅玮
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Co-author:
赵颐,邓萍华,张克颖,马若玺,滕爽,张雅玮
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Document Code:
2c9e868c9a0af3ec019a2d8f6d234e69
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Document Code:
2c9e868c9a0af3ec019a2d8f6d234e69
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Page Number:
Volume 495, Part 1
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Page Number:
Volume 495, Part 1
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Translation or Not:
no
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Translation or Not:
no
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Date of Publication:
2025-12-15
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Date of Publication:
2025-12-15
