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The correlation between changes in intrinsic components and formation of hazardous compounds in seven animal-derived

Bo Wang1, Feng Zhao1, Zheng Zhou1

  • 1School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.

Food Chemistry
|September 1, 2026
PubMed

Keywords:
Animal-derived foodsHazardous compoundsThermal processing

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