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在加工过程中对头肉和猪肉中的多环芳的分析和形成

Baskaran Stephen Inbaraj1, Yu-Wen Lai1, Bing-Huei Chen1,2

  • 1Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan.

Molecules (Basel, Switzerland)
|September 28, 2024
PubMed
概括

加工条件对肉中的多环芳 (PAH) 形成的影响最小. 这项研究分析了肉和猪肉中的PAH,无论杀菌方法或肉类型,发现差异很小.

关键词:
在GCMS/MS/MS中使用.这些PAH前体是PAH前体.这些PAHs是PAH.奎瑟人 奎瑟人头碎的肉 头制的肉头碎的猪肉 猪肉

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