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Inhibitory effect of coriander (Coriandrum sativum L.) extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wings

Yajie Yu Yiqun Cheng Chong Wang Suhong Huang Yang Lei Ming Huang Xibin Zhang

食品科学与人类健康（英文）2023，Vol.12Issue(4)：1128-1135,8.

Inhibitory effect of coriander (Coriandrum sativum L.) extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wings

Yajie Yu ¹Yiqun Cheng ¹Chong Wang ²Suhong Huang ¹Yang Lei ¹Ming Huang ¹Xibin Zhang¹

作者信息

1. Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
2. College of Environmental Science & Engineering, Institute of Functional Food, Anhui Normal University, Wuhu 241000, China
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摘要

关键词

Polycyclic aromatic hydrocarbons/Coriander extract/Roast duck/Inhibition/Radical/Phenolic compounds

Key words

Polycyclic aromatic hydrocarbons/Coriander extract/Roast duck/Inhibition/Radical/Phenolic compounds

引用本文复制引用

Yajie Yu,Yiqun Cheng,Chong Wang,Suhong Huang,Yang Lei,Ming Huang,Xibin Zhang..Inhibitory effect of coriander (Coriandrum sativum L.) extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wings[J].食品科学与人类健康（英文）,2023,12(4):1128-1135,8.

基金项目

This work was funded by the National Key R&D Program of China(2016YFD040040303). （2016YFD040040303）

食品科学与人类健康（英文）

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