Effect and mechanism of polyphenols containing m-dihydroxyl structure on 2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) formation in chemical models and roast pork patties

已完结 10 由 Grey 发布于 2025/9/29 14:54:25

DOI:10.1016/j.fochx.2024.101672
作者：Hao Dong, Qi Chen, Yan Xu, Chao Li, Weidong Bai, Xiaofang Zeng, Qingping Wu, Huan Xu, Jinhua Deng
文献类型：期刊论文
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Elsevier

Abstract：2-amino-1-methyl-6-phenylimidazole [4, 5-] pyridine (PhIP) is a prevalent heterocyclic amine (HAA) found in heated processed meat. This study investigated the inhibitory impact of eight diff

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上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:ElsevierUnraveling the relationships between processing conditions and PhIP formation in chemical model system and roast pork patty via principal component analysis