The effects of different cooking methods and spices on the formation of 11 HCAs in chicken wing and pork belly

Author:

Kwon Jungwon,Kim Inhwan,Moon BoKyung,Lee Kwang-Won,Jung MunYhung,Lee JihyunORCID

Funder

Chung-Ang University

Ministry of Food and Drug Safety

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference70 articles.

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3. Free radical scavenging and total antioxidant capacity of root extracts of Anchomanes difformis Engl.(Araceae);Aliyu;Acta Poloniae Pharmaceutica,2013

4. Chicken processing by-product: A source of protein for fat uptake reduction in deep-fried chicken;Ananey-Obiri;Food Hydrocolloids,2020

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