Inhibitory effect of coriander (Coriandrum sativum L.) extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wings

Coriander (Coriandrum sativum L.) is recognized for its antioxidant property, as a kind of natural phenolic-rich ingredient. Polycyclic aromatic hydrocarbons (PAHs) present a class of heat-driven hazards in foods, especially the processed meat. In this study, the effect of coriander root and leaf ex...

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Bibliografiske detaljer

Principais autores:	Yajie Yu, Yiqun Cheng, Chong Wang, Suhong Huang, Yang Lei, Ming Huang, Xibin Zhang
Format:	Artigo
Sprog:	Inglês
Udgivet:	Tsinghua University Press 2023-07-01
Serier:	Food Science and Human Wellness
Fag:	Polycyclic aromatic hydrocarbons Coriander extract Roast duck Inhibition Radical Phenolic compounds
Online adgang:	http://www.sciencedirect.com/science/article/pii/S2213453022002579
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