The construction of garlic diallyl disulfide nano-emulsions and their effect on the physicochemical properties and heterocyclic aromatic amines formation in roasted pork
Xin Wan, Danyang Li, Jiayan Lu, Yan Yan, Zhiyong He, Jie Chen, Jiao Ye, Jianlin Li, Weiwei Li
Topics & Concepts
ChemistryDiallyl disulfideFood scienceEmulsionFlavorDisulfide bondDiallyl trisulfideSoy proteinLipid oxidationSulfurOrganic chemistryAntioxidantBiochemistryApoptosisGarlic and Onion StudiesDye analysis and toxicityMeat and Animal Product Quality