Formation of Free and Protein-Bound Heterocyclic Amines in Roast Beef Patties Assessed by UPLC-MS/MS
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Funder
National Natural Science Foundation of China
Jiangsu Province
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b01828
Reference42 articles.
1. Formation of a Mutagenic Heterocyclic Aromatic Amine from Creatinine in Urine of Meat Eaters and Vegetarians
2. Heterocyclic aromatic amines in grilled beef: The influence of free amino acids, nitrogenous bases, nucleosides, protein and glucose on HAAs content
3. Influence of the cold storage time of raw beef meat and grilling parameters on sensory quality and content of heterocyclic aromatic amines
4. Effects of Different Cooking Methods on the Formation of Heterocyclic Aromatic Amines in Goose Meat
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