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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Food Sci Anim Resour
Prif Awduron: Kim, Hye-Jin, Cho, Jinwoo, Kim, Dongwook, Park, Tae Sun, Jin, Sang Keun, Hur, Sun Jin, Lee, Sung Ki, Jang, Aera
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Korean Society for Food Science of Animal Resources 2021
Pynciau:
Article
Mynediad Ar-lein: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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