Effect of Baking Temperature and Time on Advanced Glycation End Products and Polycyclic Aromatic Hydrocarbons in Beef
Pingping Wen, Lan Zhang, Yuwei Kang, Chao Xia, Jingjing Jiang, Huiqing Xu, Guiyou Cui, Jun Wang
Topics & Concepts
ChemistryFood scienceMaillard reactionNutrientEnvironmental chemistryOrganic chemistryAdvanced Glycation End Products researchMeat and Animal Product QualityAnimal Nutrition and Physiology