滕爽

Lab Master

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:2025-12-29Hits:

Impact Factor:

9.7
Impact Factor:

9.7
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

Food chemistry
Journal:

Food chemistry
Co-author:

Zhao Yi, Deng Pinghua, Zhang Keying, Ma Ruoxi, Teng Shuang, Zhang Yawei
Co-author:

Zhao Yi, Deng Pinghua, Zhang Keying, Ma Ruoxi, Teng Shuang, Zhang Yawei
Document Code:

2c9e868c9b455747019b4e54e64151e5
Document Code:

2c9e868c9b455747019b4e54e64151e5
Volume:

495
Volume:

495
Issue:

Pt 1
Issue:

Pt 1
Page Number:

146295-146295
Page Number:

146295-146295
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2025-12-15
Date of Publication:

2025-12-15