Comparison of heterocyclic amines produced during frying in pork, beef, lamb
Heterocyclic amines (HCAs), recognized as mutagens and Group 2A carcinogens, are frequently detected in high-temperature cooking process of meats including broiling, grilling, pan-frying, or barbecuing. In currently study, the HCAs profiles (types and quantities) were analized during the frying of b...
Uloženo v:
| Hlavní autoři: | , , , , , , , , , |
|---|---|
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Elsevier
2025-12-01
|
| Edice: | Applied Food Research |
| Témata: | |
| On-line přístup: | http://www.sciencedirect.com/science/article/pii/S2772502225004408 |
| Tagy: |
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
|