The Influence of Deep Eutectic Solvents Extract from Ginger on the Formation of Heterocyclic Amines and Advanced Glycation End Products in Roast Beef Patties
Heterocyclic amines (HAs) and advanced glycation end products (AGEs) are important harmful products formed simultaneously during the thermal processing of food. In order to develop a green, efficient method that can be used to control the production of two harmful products simultaneously in food pro...
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| Principais autores: | , , , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI AG
2022-10-01
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| Serier: | Foods |
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| Online adgang: | https://www.mdpi.com/2304-8158/11/20/3161 |
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