Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties
发布时间:2021-12-01
点击次数:
影响因子:7.512
发表刊物:Food chemistry
论文类型:期刊论文
文献类型:J
卷号:239
页面范围:111-118
是否译文:否
发表时间:2018-01-15
收录刊物:SCI
发布期刊链接:https://www.sciencedirect.com/science/article/abs/pii/S0308814617310798
附件: