Inhibitory effects of dietary antioxidants on the formation of carcinogenic polycyclic aromatic hydrocarbons in grilled pork
Objective The inhibitory effects of dietary antioxidants, diallyl disulfide (DADS) and quercetin, in marinade were investigated on the formation of carcinogenic polycyclic aromatic hydrocarbons (EPA priority 16 PAHs) in grilled pork. Methods The formation of PAHs in grilled sirloin pork with differe...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Asian-Australasian Association of Animal Production Societies
2019-08-01
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| coleção: | Asian-Australasian Journal of Animal Sciences |
| Assuntos: | |
| Acesso em linha: | http://www.ajas.info/upload/pdf/ajas-18-0805.pdf |
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