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Plasma-activated Water Pretreatment As a Promising Technique to Reduce the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Roasted Fish Patties

Chen-Xia Zhang,Chao-Yi Xue, Xiao-Huan Wang,Tian-Pei Zhao,Yang Chen,Ze-Ning Zhang,Yu-Xiang Ma, Zhao Qin,Xue-De Wang, Hua-Min Liu,Mao-Mao Zeng

LWT-FOOD SCIENCE AND TECHNOLOGY（2024）

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Key words
Plasma-activated water,Cold plasma,Heterocyclic aromatic amines,Advanced glycation end products,Reduction
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