Effects of basic amino acids on heterocyclic amines and quality characteristics of fried beef patties at low NaCl level

作者：Pinghua Deng, Shuang Teng, Yu Zhou, Yuling Liu, Boqun Liao, Xiaopu Ren, Yawei Zhang · 发表于：Meat Science · 年份：2024 · DOI：10.1016/j.meatsci.2024.109541 · 被引用次数：27 · 研究领域：Meat and Animal Product Quality、Advanced Chemical Sensor Technologies、Food Quality and Safety Studies