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香料中的多重聚醇在高温加工过程中对阿克罗莱因产生协同抑制作用

Juan Liu1, Yongling Lu1, Bo Si2

  • 1Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing 210023, China.

Foods (Basel, Switzerland)
|June 28, 2023
PubMed
概括

来自Alpinia katsumadai的多可以协同降低食品中的有毒烯素 (ACR). 与黄素的组合显著增强了烤猪肉中的ACR消除.

关键词:
阿尔皮尼亚卡茨穆达伊哈耶塔哈耶塔亚克罗莱因是一种蛋白质.阿尔皮内提尼尼尼尼尼尼尼尼尼尼尼尼尼尼尼卡尔达蒙尼尼是卡尔达蒙尼的一种.库尔库明是一种黄素.皮诺塞姆林是什么? 皮诺塞姆林是什么?

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