Research progress on the effects of polyphenolic compounds on the formation of heterocyclic amines
Heterocyclic amines (HCAs) are harmful compounds generated during the thermal processing of food, possessing mutagenic and carcinogenic properties that increase the risk of multiple cancers in humans. Therefore, effectively inhibiting the formation of HCAs has long been a research focus in the field...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Editorial Office of Food and Machinery
2025-08-01
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| coleção: | Shipin yu jixie |
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| Acesso em linha: | http://ifoodmm.com/spyjx/article/html/202508029?st=article_issue |
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