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Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage.
J Food Sci. 2020 Mar;85(3):618-627. doi: 10.1111/1750-3841.15036. Epub 2020 Feb 13.
J Food Sci. 2020.
PMID: 32052442
Occurrence of Heterocyclic Amines in Commercial Fast-Food Meat Products Available on the Chinese Market and Assessment of Human Exposure to these Compounds.
Khan IA, Yiqun C, Zongshuai Z, Ijaz MU, Brohi SA, Ahmad MI, Shi C, Hussain M, Huang J, Huang M.
Khan IA, et al. Among authors: zongshuai z.
J Food Sci. 2019 Jan;84(1):192-200. doi: 10.1111/1750-3841.14418. Epub 2018 Dec 18.
J Food Sci. 2019.
PMID: 30561018
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Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies.
Khan IA, Khan A, Zou Y, Zongshuai Z, Xu W, Wang D, Huang M.
Khan IA, et al. Among authors: zongshuai z.
Meat Sci. 2022 Feb;184:108693. doi: 10.1016/j.meatsci.2021.108693. Epub 2021 Oct 7.
Meat Sci. 2022.
PMID: 34775303
Review.
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