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Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured

Diaodiao Yang1, Zhiyong He1, Daming Gao1

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.

Food Chemistry
|November 10, 2018
PubMed

Keywords:
Baking temperatureHeterocyclic amineSmoking processUPLC-MS/MS

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