Comparing effects of tangerine-peel (Citrus reticulata Blanco) age and concentration on deep-fried rabbit meat: Impact on heterocyclic aromatic amines, amino acids, and flavor compound formation

Many nutritional experts recommend rabbit meat as a high-protein source. However, the high temperatures used to prepare deep-fried rabbit meat (DFRM) typically produce numerous heterocyclic aromatic amines (HAAs), a class of substances with carcinogenic risks. In this study, we chromatographically e...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Chunyuan Ping, Xiangdong Zhao, Congcong He, Yingying Zheng, Haibao Zhang
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	Elsevier 2024-12-01
Sarja:	Food Chemistry: X
Aiheet:	Deep-fried rabbit meat Tangerine peel Heterocyclic aromatic amine Volatile organic compounds
Linkit:	http://www.sciencedirect.com/science/article/pii/S2590157524007909
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