Effects of green tea and its polyphenols on the formation of heterocyclic aromatic amines, antioxidant capacity, and quality characteristics of roasted pork patties
- Zhiyang Deng
- , Qing Zhang
- , Piaopiao Long
- , Mingchun Wen
- , Zisheng Han
- , Daniel Granato
- , Jun Qi
- , Liang Zhang
- , Mengting Zhu
- Anhui Agricultural University
Research output: Contribution to journal › Article › peer-review