Effects of quercetin and l-ascorbic acid on heterocyclic amines and advanced glycation end products production in roasted eel and lipid-mediated inhibition mechanism analysisJunbo Chu, Siqi Zhang, Songyi Lin et al.|Food Chemistry|2024Cited by 30
A review of heterocyclic aromatic amines in cooked meat: generation pathways and mitigation mechanism by natural exogenous additivesJunbo Chu, Simin Zhang, Xinyan Wang et al.|Journal of Food Measurement & Characterization|2024Cited by 13
Effect of tea extracts on heterocyclic aromatic amines and advanced glycation end products in roasting Eleutheronema Tetradactylum and lipid-mediated inhibition mechanism analysisRuichun Wang, Simin Zhang, Songyi Lin et al.|Food Bioscience|2024Cited by 12