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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Detaylı Bibliyografya

Asıl Yazarlar:	Yajie Yu, Yiqun Cheng, Chong Wang, Suhong Huang, Yang Lei, Ming Huang, Xibin Zhang
Materyal Türü:	Artigo
Dil:	Inglês
Baskı/Yayın Bilgisi:	Tsinghua University Press 2023-07-01
Seri Bilgileri:	Food Science and Human Wellness
Konular:	Polycyclic aromatic hydrocarbons Coriander extract Roast duck Inhibition Radical Phenolic compounds
Online Erişim:	http://www.sciencedirect.com/science/article/pii/S2213453022002579
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