Effect of Red Wine Marinades on the Formation of Heterocyclic Amines in Fried Chicken Breast
Author:
Affiliation:
1. Departament de Química Analítica, Facultat de Química, Universitat de Barcelona, Martí i Franquès 1-11, E-08028 Barcelona, Spain, and Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0616311
Reference69 articles.
1. Carcinogenic Heterocyclic Amines in Model Systems and Cooked Foods: A Review on Formation, Occurrence and Intake
2. Determination of heterocyclic aromatic amines (HAs) content in samples of household-prepared meat dishes
3. Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet
4. Formation of Mutagenic/Carcinogenic Heterocyclic Amines in Dry-Heated Model Systems, Meats, and Meat Drippings
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