The correlation between changes in intrinsic components and formation of hazardous compounds in seven animal-derived foods during roasting at different temperatures.
- DOI
- 10.1016/j.foodchem.2026.150896
- Published
- 2026 Aug 28
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150896,
title = {The correlation between changes in intrinsic components and formation of hazardous compounds in seven animal-derived foods during roasting at different temperatures.},
author = {Wang B and Zhao F and Zhou Z and Wang J and Qin L and Huang X},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.150896},
url = {https://doi.org/10.1016/j.foodchem.2026.150896}
}RIS
TY - JOUR TI - The correlation between changes in intrinsic components and formation of hazardous compounds in seven animal-derived foods during roasting at different temperatures. AU - Wang B AU - Zhao F AU - Zhou Z AU - Wang J AU - Qin L AU - Huang X PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.150896 UR - https://doi.org/10.1016/j.foodchem.2026.150896 ER -
APA
B, W., F, Z., Z, Z., J, W., L, Q., & X, H. (2026). The correlation between changes in intrinsic components and formation of hazardous compounds in seven animal-derived foods during roasting at different temperatures.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150896
Source records
- pubmed · retrieved 2026-09-26T12:12:23.015Z