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Supporting data for "Inhibitory activities and mechanism of hydrocolloids against toxic maillard reaction products formation in roast beef"
Firstly, this dataset shows the inhibitory effect of different kinds of hydrocolloids on the formation of heterocyclic amines in both chemical model systems and roast beef; Secondly, the combination partners of hydrocolloids and flavonoids against the formation of heterocyclic amines and advanced glycation end products were also find out; Lastly, the potential mechanism involved was clarified by evaluating the influence of both physical properties and chemical interactions.
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