Inhibitory effect of coriander (Coriandrum sativum L.) extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wings

Author:

Yu Yajie,Cheng Yiqun,Wang Chong,Huang Suhong,Lei Yang,Huang Ming,Zhang Xibin

Funder

National Key Research and Development Program of China

Ministry of Science and Technology of the People's Republic of China

Publisher

Tsinghua University Press

Subject

Food Science

Reference39 articles.

1. Polycyclic aromatic hydrocarbons in diet: concern for public health;Singh;Trends Food Sci. Technol,2018

2. PAHs, diet and cancer prevention: cooking process driven-strategies;Singh;Trends Food Sci. Technol,2020

3. Polycyclic aromatic hydrocarbons and risk of gastric cancer in the Shanghai Women's Health Study;Liao;Int. J. Mol. Epidemiol. Genet.,2014

4. Formation of polycyclic aromatic hydrocarbons in the smoke from heated model lipids and food lipids;Chen;J. Agric. Food Chem.,2001

5. Molecular composition of fossil charcoal and relationship with incomplete combustion of wood;Marynowski;Org. Geochem.,2014

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