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Cao J, Yang L, Ye B, Chai Y, Liu L. Effect of Apple Polyphenol and Three Antioxidants on the Formation of Polycyclic Aromatic Hydrocarbon in Barbecued Pork. Polycycl Aromat Compd 2022. [DOI: 10.1080/10406638.2022.2110906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Jiarong Cao
- The College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Liu Yang
- The College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Bo Ye
- The College of Food Science, Shenyang Agricultural University, Shenyang, China
- Liaoning Modern Agricultural Engineering Center, Shenyang, China
| | - Yingfei Chai
- The College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Ling Liu
- The College of Food Science, Shenyang Agricultural University, Shenyang, China
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Polycyclic Aromatic Hydrocarbons in Giant African snails Archachatina marginikata (Swainson, 1821) (Gastropoda: Pulmonata Achatinidae) from southern Nigeria. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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