Inhibition of Ethyl Carbamate Accumulation in Soy Sauce by...

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Food Chemistry 2020 / 11

Inhibition of Ethyl Carbamate Accumulation in Soy Sauce by Adding Quercetin and Ornithine during Thermal Process

Zhou, Kai, Patrignani, Francesca, Sun, Yuan-Ming, Lanciotti, Rosalba, Xu, Zhen-Lin
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Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.128528
Date:
November, 2020
File:
PDF, 784 KB
2020
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