Inhibition effect and mechanism of hydrocolloids on the formation of heterocyclic aromatic amines (HAAs) in meat products: A review

作者：Xiaotong Huang, Yanping Xian, He Qi, Qingping Wu, Weidong Bai, Xiaofang Zeng, Hao Dong · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143122 · 被引用次数：15 · 研究领域：biodegradable polymer synthesis and properties、Biopolymer Synthesis and Applications、Polyamine Metabolism and Applications