Effects of green tea and its polyphenols on the formation of heterocyclic aromatic amines, antioxidant capacity, and quality characteristics of roasted pork patties

Deng; Zhiyang; Zhang; Qing; Long; Piaopiao; Wen; Mingchun; Han; Zisheng; Granato; Daniel; Qi; Jun; Zhang; Liang; Zhu; Mengting

doi:10.34961/researchrepository-ul.27908709

Effects of green tea and its polyphenols on the formation of heterocyclic aromatic amines, antioxidant capacity, and quality characteristics of roasted pork patties

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Effects of green tea and its polyphenols on the formation of heterocyclic aromatic amines, antioxidant capacity, and quality characteristics of roasted pork patties

NobleIDNI6P26W79R97S16

Type:Journal Article

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