1Effect of chlorogenic acid and cold plasma synergistic treatment on flavor, heterocyclic amines and polycyclic aromatic hydrocarbons content of roasted mutton patties

作者： Xinyu Yang; Xiangxiang Sun; Dequan Zhang; Zhenyu Wang; Xiaoguang Gao; SCIE（2025版） EI（2025版）

机构： College of Food Science and Biology, Hebei University of Science and Technology, Hebei, 050018, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China; College of Life Science, Shandong Normal University, Jinan, 250014, China; Laboratory of Processing Technology Integration for Chinese-style Meat an;

来源：LWT

关键词： Chlorogenic acid Cold plasma Heterocyclic amines (HAAs) Polycyclic aromatic hydrocarbons (PAHs) Quality Roasted mutton patties

年份：2025