Formation of mutagenic heterocyclic aromatic amines in fried pork from Duroc and Landrace pigs upon feed supplementation with creatine monohydrate
Author:
Publisher
Elsevier BV
Subject
Toxicology,General Medicine,Food Science
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1. Creatine: A valuable supplement in aquafeeds?;Reviews in Aquaculture;2022-08-05
2. Influence of temperature on the formation of heterocyclic aromatic amines in pork steaks;Czech Journal of Food Sciences;2020-08-31
3. Genotoxicity evaluation of fried meat: A comprehensive review;Food and Chemical Toxicology;2020-02
4. Heat-Generated Toxicants in Food II;Chemical Contaminants and Residues in Food;2017
5. Can creatine supplementation form carcinogenic heterocyclic amines in humans?;The Journal of Physiology;2015-07-30
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