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

Kwon, J; Kim, I; Moon, B; Lee, KW; Jung, M; Lee, J

Lee, J (通讯作者)，Chung Ang Univ, Dept Food Sci & Technol, Anseong 17546, South Korea.

FOOD CONTROL, 2023; 147 ():

Abstract

Heterocyclic amines (HCAs) are mutagenic and carcinogenic compounds formed when cooking meats, such as chicken and pork. In this study, the effect of ......

Full Text Link


Links

期刊讨论 | 中国SCI论文 | 期刊主页 | 投稿经验 | 杂志官网 | 投稿链接 | 作者需知 | PMC链接 | Pubmed全文检索