المؤلفون: Huihui Gu, Bo Si, Chen Yang, Mengwei Jia, Yongling Lu, Lishuang Lv, Yuxing Guo

مصطلحات موضوعية: Biophysics, Biochemistry, Microbiology, Molecular Biology, Biotechnology, Ecology, Immunology, Biological Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, used liquid chromatography, tandem mass spectrometry, roasted pork patty, roasted pork patties, human body increases, authorized flavor enhancers, temperature processed foods, good trapping capacity, forming acr adducts, higher reaction rate, 9 %, gmp – acr, adding foodstuffs rich, trapping ability, plant foodstuffs, high temperature, adding 10, 8 %, effective acr, acr model

Time: 55

Relation: https://figshare.com/articles/journal_contribution/Elimination_of_Acrolein_by_Disodium_5_-Guanylate_or_Disodium_5_-Inosinate_at_High_Temperature_and_Its_Application_in_Roasted_Pork_Patty/24788048

الاتاحة: https://doi.org/10.1021/acs.jafc.3c05064.s001
https://figshare.com/articles/journal_contribution/Elimination_of_Acrolein_by_Disodium_5_-Guanylate_or_Disodium_5_-Inosinate_at_High_Temperature_and_Its_Application_in_Roasted_Pork_Patty/24788048