Heterocyclic aromatic amines in roasted chicken: Formation and prediction based on heating temperature and time
Yao Guangming, Yajun Zhou, Zongping Li, Qingshu Ma
Topics & Concepts
RoastingChemistryPrincipal component analysisCorrelation coefficientFood sciencePhysical chemistryMathematicsStatisticsAdvanced Chemical Sensor TechnologiesOdor and Emission Control TechnologiesIndoor Air Quality and Microbial Exposure