Substitute salts influencing the formation of PAHs in sodium-reduced bacon relevant to Maillard reactions
Yuzhu Li, Kezhou Cai, Gaofeng Hu, Qianhui Gu, Peijun Li, Baocai Xu, Conggui Chen
Topics & Concepts
ChemistryPyreneChryseneMaillard reactionFluorantheneSodiumBenzo(a)pyreneFood scienceNuclear chemistryOrganic chemistryAdvanced Glycation End Products researchGABA and Rice ResearchFood Quality and Safety Studies