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Heterocyclic aromatic amines in roasted chicken: Formation and prediction based on heating temperature and time

Guangming Yao1, Yajun Zhou1, Zongping Li2

  • 1College of Food Science and Engineering, Jilin University, Changchun 130062, China.

Food Chemistry
|November 13, 2022
PubMed

Keywords:
Artificial neural networkHeterocyclic aromatic aminePrecursorRoasted chickenTemperatureTime

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