Change of benzo(a)pyrene during frying and its groove binding to calf thymus DNA

被引：0
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作者：
Hu, Mingming [1 ]
Zhu, Miao [1 ]
Xin, Le [2 ,3 ]
Zhang, Guowen [1 ]
Wu, Shimin [2 ,3 ]
Hu, Xing [1 ]
Gong, Deming [1 ]
机构：
[1] State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang,330047, China
[2] Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai,200240, China
[3] Bor S. Luh Food Safety Research Centre, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai,200240, China
来源：
Food Chemistry | 2021年 / 350卷
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