Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation, and analytical methods
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference121 articles.
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1. Synergistic inhibition against heterocyclic amines in beef patties: Caused by carbonyl-trapping and toxicity-reducing of amino acid combinations;Food Research International;2024-01
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