20种市售常见香辛料的抗氧化性对酱牛肉中杂环胺含量的影响
姚瑶, 彭增起, 邵斌, 万可慧, 石金明, 张雅玮, 王复龙, 惠腾
Effects of the Antioxidant Capacities of 20 Spices Commonly Consumed on the Formation of Heterocyclic Amines in Braised Sauce Beef
YAO Yao, PENG Zeng-Qi, SHAO Bin, WAN Ke-Hui, SHI Jin-Ming, ZHANG Ya-Wei, WANG Fu-Long, HUI Teng
中国农业科学
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2012, (20): 4252
-4259
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DOI: 10.3864/j.issn.0578-1752.2012.20.015
