Effects of the Antioxidant Capacities of 20 Spices Commonly Consumed on the Formation of Heterocyclic Amines in Braised Sauce Beef

YAOYao, PENGZeng-Qi, SHAOBin, WANKe-Hui, SHIJin-Ming, ZHANGYa-Wei, WANGFu-Long, HUITeng

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Scientia Agricultura Sinica ›› 2012, Vol. 45 ›› Issue (20) : 4252-4259. DOI: 10.3864/j.issn.0578-1752.2012.20.015
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Effects of the Antioxidant Capacities of 20 Spices Commonly Consumed on the Formation of Heterocyclic Amines in Braised Sauce Beef

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2012, 45(20): 4252-4259 https://doi.org/10.3864/j.issn.0578-1752.2012.20.015

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