Inhibitory effect of pepper essential oil and chili essential oil on heterocyclic amines in fried pork tenderloin

GUO Tong, HUANG Xinya, DAI Hongjie, FU Yu, ZHANG Yuhao, MA Liang

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (19) : 222-229.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (19) : 222-229. DOI: 10.13995/j.cnki.11-1802/ts.042033

Inhibitory effect of pepper essential oil and chili essential oil on heterocyclic amines in fried pork tenderloin

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(19): 222-229 https://doi.org/10.13995/j.cnki.11-1802/ts.042033

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