Inhibitory effects of fruit powders on heterocyclic amine formation in charcoal-grilled pork: A comparative study of application methods and development of a functional barbecue sauce spray
- DOI
- 10.1016/j.foodres.2026.119368
- Published
- 2026-08
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119368,
title = {Inhibitory effects of fruit powders on heterocyclic amine formation in charcoal-grilled pork: A comparative study of application methods and development of a functional barbecue sauce spray},
author = {Mei-Ling Li and Yu-Shun Lin and Pei-Yu Wu and Ling-Hsuan Chang and Shang-Ming Huang and Kuo-Chiang Hsu},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.119368},
url = {https://doi.org/10.1016/j.foodres.2026.119368}
}RIS
TY - JOUR TI - Inhibitory effects of fruit powders on heterocyclic amine formation in charcoal-grilled pork: A comparative study of application methods and development of a functional barbecue sauce spray AU - Mei-Ling Li AU - Yu-Shun Lin AU - Pei-Yu Wu AU - Ling-Hsuan Chang AU - Shang-Ming Huang AU - Kuo-Chiang Hsu PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.119368 UR - https://doi.org/10.1016/j.foodres.2026.119368 ER -
APA
Li, M., Lin, Y., Wu, P., Chang, L., Huang, S., & Hsu, K. (2026). Inhibitory effects of fruit powders on heterocyclic amine formation in charcoal-grilled pork: A comparative study of application methods and development of a functional barbecue sauce spray. Food Research International. https://doi.org/10.1016/j.foodres.2026.119368
Source records
- crossref · retrieved 2026-09-26T08:41:54.157Z