Study on the mechanisms for the production of heterocyclic amine (HCAs) in meat
Author:
Funder
Chung-Ang University
Publisher
Korean Society for Food Science of Animal Resources
Subject
Earth-Surface Processes
Link
http://www.foodnlife.org/download/download_pdf?doi=10.5851/fl.2022.e7
Reference50 articles.
1. Ahn J, & Grün IU. 2005. Heterocyclic amines: 2. Inhibitory effects of natural extracts on the formation of polar and nonpolar heterocyclic amines in cooked beef. J Food Sci 70(4), C263-C268. 10.1111/j.1365-2621.2005.tb07171.x
2. Ahn J, Grün IU. 2005. Heterocyclic amines: 2. Inhibitory effects of natural extracts on the formation of polar and nonpolar heterocyclic amines in cooked beef. J Food Sci 70:C263-C268.
3. Alaejos MS, Ayala JH, González V, & Afonso AM. 2008. Analytical methods applied to the determination of heterocyclic aromatic amines in foods. J Chromatogr B, 862(1-2), 15-42.
4. Alaejos MS, Ayala JH, González V, Afonso AM. 2008. Analytical methods applied to the determination of heterocyclic aromatic amines in foods. J Chromatogr B 862:15-42. 10.1016/j.jchromb.2007.11.040 18155650
5. Bailey ME. 1994. Maillard reactions and meat flavour development. In Flavor of meat and meat products. 1st ed. Shahidi F (ed). Springer, NY, USA. pp 153-173.
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