Effects of heating time and antioxidants on the formation of heterocyclic amines in marinated foods

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概要

• 論文の詳細を見る
• 2004-03-25

著者

• Kao T.

  Department Of Nutrition And Food Science Fu Jen University

• LAN C.

  Department of Nutrition and Food Science, Fu Jen University

• CHEN B.

  Department of Nutrition and Food Science, Fu Jen University

• Chen B.

  Department Of Nutrition And Food Science Fu Jen University

• Lan C.

  Department Of Chemical Engineering National Taiwan University

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• Effects of heating time and antioxidants on the formation of heterocyclic amines in marinated foods
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