Published in
Elsevier, LWT - Food Science and Technology, (211), p. 116943, 2024
DOI: 10.1016/j.lwt.2024.116943
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Plasma-activated water pretreatment as a promising technique to reduce the formation of heterocyclic aromatic amines and advanced glycation end products in roasted fish patties
Journal article published in 2024 by
Chen-Xia Zhang,
Chao-Yi Xue,
Xiao-Huan Wang,
Tian-Pei Zhao,
Yang Chen,
Ze-Ning Zhang,
Yu-Xiang Ma,
Zhao Qin,
Xue-De Wang,
Hua-Min Liu,
Mao-Mao Zeng
This paper is made freely available by the publisher.
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