Inhibitory effect of acylated anthocyanins on heterocyclic amines in grilled chicken breast patty and its mechanism
- DOI
- 10.1016/j.crfs.2022.09.011
- Published
- 2022
- Container
- Current Research in Food Science
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.crfs.2022.09.011,
title = {Inhibitory effect of acylated anthocyanins on heterocyclic amines in grilled chicken breast patty and its mechanism},
author = {Hui Teng and Yani Mi and Hongting Deng and Yuanju He and Shunxin Wang and Chao Ai and Hui Cao and Baodong Zheng and Lei Chen},
year = {2022},
journal = {Current Research in Food Science},
doi = {10.1016/j.crfs.2022.09.011},
url = {https://doi.org/10.1016/j.crfs.2022.09.011}
}RIS
TY - JOUR TI - Inhibitory effect of acylated anthocyanins on heterocyclic amines in grilled chicken breast patty and its mechanism AU - Hui Teng AU - Yani Mi AU - Hongting Deng AU - Yuanju He AU - Shunxin Wang AU - Chao Ai AU - Hui Cao AU - Baodong Zheng AU - Lei Chen PY - 2022 JO - Current Research in Food Science DO - 10.1016/j.crfs.2022.09.011 UR - https://doi.org/10.1016/j.crfs.2022.09.011 ER -
APA
Teng, H., Mi, Y., Deng, H., He, Y., Wang, S., Ai, C., Cao, H., Zheng, B., & Chen, L. (2022). Inhibitory effect of acylated anthocyanins on heterocyclic amines in grilled chicken breast patty and its mechanism. Current Research in Food Science. https://doi.org/10.1016/j.crfs.2022.09.011
Source records
- crossref · retrieved 2026-09-26T08:45:06.625Z