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Supporting data for "Inhibitory activities and mechanism of hydrocolloids against toxic maillard reaction products formation in roast beef"

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posted on 06.07.2021, 06:31 by Nana Zhang
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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