Heterocyclic Amines: 2. Inhibitory Effects of Natural Extracts on the Formation of Polar and Nonpolar Heterocyclic Amines in Cooked Beef-Reference-Cited by-同舟云学术

Heterocyclic Amines: 2. Inhibitory Effects of Natural Extracts on the Formation of Polar and Nonpolar Heterocyclic Amines in Cooked Beef

Published:2006-05-31 Issue:4 Volume:70 Page:C263-C268
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Ahn Juhee,Grün Ingolf U.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb07171.x/fullpdf

Reference34 articles.

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3. Comparative in vitro and in vivo free radicals scavenging abilities of grape seed proanthocyanidins and selected antioxidants;Bagchi;FASEB J Abstr,1997

4. Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties;Balogh;Food Chem Toxicol,2000

5. Colorimetric method for determination of sugars and related substances;Dubois;Anal Chem,1956

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