Effects of heating time and antioxidants on the formation of heterocyclic amines in marinated foods
Author:
Publisher
Elsevier BV
Subject
Cell Biology,Clinical Biochemistry,Biochemistry,General Medicine,Analytical Chemistry
Reference24 articles.
1. Effect of commercial marinades on the mutagenic activity, sensory quality and amount of heterocyclic amines in chicken grilled under different conditions
2. Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken
3. Formation of heterocyclic amines using model systems
4. Formation of Heterocyclic Amines in a Model System during Heating
5. Formation of Heterocyclic Amines in Cooked Chicken Legs
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