Comparison of heterocyclic amines produced during frying in pork, beef, lamb
Heterocyclic amines (HCAs), recognized as mutagens and Group 2A carcinogens, are frequently detected in high-temperature cooking process of meats including broiling, grilling, pan-frying, or barbecuing. In currently study, the HCAs profiles (types and quantities) were analized during the frying of b...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004408 |
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