A comprehensive review of structure–activity relationships and effect mechanisms of polyphenols on heterocyclic aromatic amines formation in thermal-processed food

已完结 10 由 Grey 发布于 2025/9/29 14:44:21

DOI:10.1111/1541-4337.70032
作者：Hao Dong,?Huiping Ye,?Weidong Bai,?Xiaofang Zeng,?Qingping Wu
文献类型：期刊论文
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Abstract：Heterocyclic aromatic amines (HAAs) are potent carcinogenic substances mainly generated in thermal-processed food. Natural polyphenols have been widely used for inhibiting the formation of H

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