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    Comparing effects of tangerine-peel (Citrus reticulata Blanco) age and concentration on deep-fried rabbit meat: Impact on heterocyclic aromatic amines, amino acids, and flavor compound formation

    Comparing effects of tangerine-peel (Citrus reticulata Blanco) age and concentration on deep-fried rabbit meat: Impact on heterocyclic aromatic amines, amino acids, and flavor comp... by Chunyuan Ping, Xiangdong Zhao, Congcong He, Yingying Zheng, Haibao Zhang

    Published 2024-12-01
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