Impact of storage-induced chemical changes on heterocyclic amine formation in chicken breast meat
Although thermal processing generates carcinogenic heterocyclic amines (HCAs) in cooked meat, previous research has largely focused on cooking-stage variables, leaving the biochemical impact of the pre-cooking storage phase poorly understood. During storage, lipid and protein oxidation products accu...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2026-07-01
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| Col·lecció: | Food Chemistry: X |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2590157526006577 |
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