Shaoyan Lin

affiliation not provided to SSRN

  • affiliation not provided to SSRN

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Scholarly Papers (1)

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Effect of Curcumin on the Formation of Polycyclic Aromatic Hydrocarbons (Pahs) in Grilled Chicken Wings and Its’ Mechanism

Number of pages: 34 Posted: 25 Oct 2022
Huixin Tian, Jing Yu, Min Li, Jing Li, Yifeng Lu, Xiaobo Yu, Shaoyan Lin, Xianming Zeng, Minyi Han and Xinglian Xu
affiliation not provided to SSRN, affiliation not provided to SSRN, Zhengzhou University of Light Industry, affiliation not provided to SSRN, affiliation not provided to SSRN, Nanjing Agricultural University (NAU), affiliation not provided to SSRN, Nanjing Agricultural University (NAU), Nanjing Agricultural University (NAU) and Nanjing Agricultural University (NAU)
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PAHs, curcumin, lipid oxidation, total phenolic, free radical scavenging ability