Non-precursors amino acids can inhibit β-carbolines through free radical scavenging pathways and competitive inhibition in roast beef patties and model food systems-Reference-Cited by-同舟云学术

Non-precursors amino acids can inhibit β-carbolines through free radical scavenging pathways and competitive inhibition in roast beef patties and model food systems

Published:2020-11 Issue: Volume:169 Page:108203
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Xue Chaoyi,Chen Qiaochun,He Zhiyong,Wang Zhaojun,Qin Fang,Yang Tianyi,Chen Jie,Zeng Maomao

Funder

National Natural Science Foundation of China

National Key R&D Program of China

Key Research and Development Project of Guangdong Province

National First-Class Discipline Program of Food Science and Technology

Publisher

Elsevier BV

Subject

Food Science

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3. Recent advances in heterocyclic aromatic amines: An update on food safety and hazardous control from food processing to dietary intake;Chen;Comprehensive Reviews in Food Science & Food Safety,2019

4. Genotoxic potential of beta-carbolines: A review;De Meester;Mutation Research,1995

5. Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon;Gibis;Food Chemistry,2015

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