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Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly
Charcoal-grilling is a popular cooking method but causes the formation of polycyclic aromatic hydrocarbons (PAHs), which can be harmful to human health. Gochujang marinade is commonly used for flavoring meats during charcoal-grilling. However, the effects of this marinade on PAHs formation during ch...
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| 出版年: | Food Sci Anim Resour |
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| 主要な著者: | , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Korean Society for Food Science of Animal Resources
2021
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8112319/ https://ncbi.nlm.nih.gov/pubmed/34017956 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2021.e12 |
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