Inhibitory effect of mixture herbs/ spices on formation of heterocyclic amines and mutagenic activity of grilled beef
Natural antioxidants in spices and herbs have attracted considerable attention as potential inhibitors against the formation of mutagenic heterocyclic amines (HCAs) in heat-processed meat. In this study, the inhibitory activity of four spices/herbs and their mixtures on HCAs formation in grilled bee...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Formáid: | Article |
| Teanga: | English |
| Foilsithe: |
Taylor & Francis Group
2018
|
| Rochtain Ar Líne: | http://psasir.upm.edu.my/id/eprint/74689/1/Inhibitory%20effect%20of%20mixture%20herbs.pdf |
| Clibeanna: |
Cuir Clib Leis
Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!
|
Bí ar an gcéad duine le tuairim a scríobh!