Vinegars inhibiting of the generation of BaP in barbecued pork sausages by decreasing the pH and free radical scavenging
Xiaomin Zhang, Chaoyang Xu, Teng Hui, Kezhou Cai, Hui Zhou, Conggui Chen, Baocai Xu
Topics & Concepts
ChemistryFood scienceDPPHFlavorPhenolsFermentationAntioxidantOrganic chemistryMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesRadiation Effects and Dosimetry