Effects of different reheating methods on the accumulation of AGEs and 5-HMF in frozen prepared twice-cooked pork
- DOI
- 10.1016/j.foodchem.2026.151913
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151913,
title = {Effects of different reheating methods on the accumulation of AGEs and 5-HMF in frozen prepared twice-cooked pork},
author = {Haonan Zhu and Peng Deng and Tian Yang and Qiuming Chen and Zhaojun Wang and Zhiyong He and Jie Chen and Maomao Zeng},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151913},
url = {https://doi.org/10.1016/j.foodchem.2026.151913}
}RIS
TY - JOUR TI - Effects of different reheating methods on the accumulation of AGEs and 5-HMF in frozen prepared twice-cooked pork AU - Haonan Zhu AU - Peng Deng AU - Tian Yang AU - Qiuming Chen AU - Zhaojun Wang AU - Zhiyong He AU - Jie Chen AU - Maomao Zeng PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151913 UR - https://doi.org/10.1016/j.foodchem.2026.151913 ER -
APA
Zhu, H., Deng, P., Yang, T., Chen, Q., Wang, Z., He, Z., Chen, J., & Zeng, M. (2026). Effects of different reheating methods on the accumulation of AGEs and 5-HMF in frozen prepared twice-cooked pork. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151913
Source records
- crossref · retrieved 2026-11-10T20:04:19.190Z