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Effects of marinades prepared from green tea, white tea, yellow tea, oolong tea, dark tea, and black tea (coded GT, WT, YT, OT, DT, and BT, respectively) on the formation of polycyclic aromatic hydrocarbons (PAHs) in the corresponding marinated charcoal-grilled chicken wings (CWs) were investigated. The total phenolic content (TPC) and 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) scavenging activity of...
The prevalence of Listeria monocytogenes were investigated in a total of 628 ready-to-eat (RTE) meat products collected from different supermarkets and open-air markets in Nanjing, China. All isolates were further examined for the serogroup, virulence marker gene, genotype and antibiotic resistance. Thirty-three out of 628 samples (5.3%) were positive confirmed by the bacteriological method and PCR...
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