Simultaneous mitigation of heterocyclic aromatic amines and advanced glycation end products in roasted beef patties by plasma-activated water: Effects and mechanisms
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Elsevier BV
Reference44 articles.
1. Processing of fresh-cut potato using plasma-activated water prepared by decreasing discharge frequency;Aihaiti;Foods,2023
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3. Effect of plasma activated water on the nutritional composition, storage quality and microbial safety of beef;Astorga;LWT - Food Science and Technology,2022
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1. Inhibitory effects of cold plasma-activated water on the generation of advanced glycation end products and methylimidazoles in cookies and mechanistic evaluation using electron paramagnetic resonance;Food Chemistry;2024-12
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