Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A meta-analysis.
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DOI: 10.1111/1541-4337.12650
Abstract: Cooking improves digestibility, palatability, and microbiological profile of meats, but can produce compounds with carcinogenic potential, such as heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs). It has been shown that the formation of these… read more here.
Keywords: formation; heterocyclic amines; amines polycyclic; polycyclic aromatic ... See more keywords