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Food Chemistry [1]
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Inhibitory effects of Portulaca oleracea L. and selected flavonoid ingredients on heterocyclic amines in roast beef patties and Density Function Theory calculation of binding between heterocyclic amines intermediates and flavonoids
Journal article
Jing, Jing, He, Yonghui, Wang, Yali, Zeng, Maomao. Inhibitory effects of Portulaca oleracea L. and selected flavonoid ingredients on heterocyclic amines in roast beef patties and Density Function Theory calculation of binding between heterocyclic amines intermediates and flavonoids[J]. Food Chemistry, 2020, 336, 127551.
Authors:
Jing, Jing
;
He, Yonghui
;
Wang, Yali
;
Zeng, Maomao
Favorite
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TC[WOS]:
16
TC[Scopus]:
19
IF:
8.5
/
8.2
|
Submit date：2021/12/07
Beef Patties
Density Function Theory
Flavonoids
Heterocyclic Amines
Norharman
PortuL.ca OL.racea L.
Uplc-ms/ms
