受强制性开放获取政策约束的文章 - Parastou Farshi了解详情
无法在其他位置公开访问的文章：1 篇
Effect of whey protein isolate‐based edible films containing amino acids on the PhIP level and physicochemical properties of pan‐fried chicken breasts
P Farshi, J Amamcharla, JS Smith
Journal of food science 87 (11), 5128-5141, 2022
强制性开放获取政策： US Department of Agriculture
可在其他位置公开访问的文章：2 篇
Effect of potato starch coating containing selected amino acids to prevent the formation of PhIP in pan‐fried chicken breast
P Farshi, F Hashempour‐Baltork, J Amamcharla, JS Smith
Journal of food science 88 (10), 3991-4000, 2023
强制性开放获取政策： US Department of Agriculture
Effect of Immersion Time of Chicken Breast in Potato Starch Coating Containing Lysine on PhIP Levels
P Farshi, J Amamcharla, K Getty, JS Smith
Foods 13 (2), 222, 2024
强制性开放获取政策： US Department of Agriculture
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