A review of heterocyclic aromatic amines in cooked meat: generation pathways and mitigation mechanism by natural exogenous additives
Author:
Funder
Key Technologies Research and Development Program
Dalian High-Level Talent Innovation Program
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11694-024-02677-6.pdf
Reference113 articles.
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2. H. Cao, B.H. Chen, B.S. Inbaraj et al., Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines. Food Front. 1, 134–151 (2020)
3. H. Teng, H. Deng, C. Zhang et al., The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness. Food Sci. Human Wellness 12, 975–985 (2023)
4. I.M. Omoruyi, M. Hokkanen, R. Pohjanvirta, Polycyclic aromatic hydrocarbons (PAHs) in select commercially processed meat and fish products in finland and the mutagenic potential of these food items. Polycyclic Aromat. Compd. 40(4), 927–933 (2020)
5. R. Zamora, C.M. Lavado-Tena, F.J. Hidalgo, J. Agric, Identification of precursors and formation pathway for the heterocyclic aromatic amine 2-amino-3-methylimidazo(4,5-f)quinoline (IQ). Food Chem. 68, 7474 (2020)
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