Chitosan and flavonoid glycosides are promising combination partners for enhanced inhibition of heterocyclic amine formation in roast beef
Nana Zhang, Qian Zhou, Yueliang Zhao, Daming Fan, Jianbo Xiao, Feng Chen, Ka‐Wing Cheng, Mingfu Wang
Topics & Concepts
ChemistryFlavonoidRutinGlycosideFood scienceAmine gas treatingPhenylalanineBiochemistryStereochemistryOrganic chemistryAmino acidAntioxidantMeat and Animal Product QualityPostharvest Quality and Shelf Life ManagementNanocomposite Films for Food Packaging