Effects of myricetin on heterocyclic aromatic amines formation and sensory quality of Cantonese mooncakes

作者：Lei Xie, Tianxing Wang, Ling Chen, Xiaoxi Li · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.142084 · 被引用次数：10 · 研究领域：Meat and Animal Product Quality、Phytochemicals and Antioxidant Activities、Fermentation and Sensory Analysis