Chitosan and flavonoid glycosides are promising combination partners for enhanced inhibition of heterocyclic amine formation in roast beef.
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DOI: 10.1016/j.foodchem.2021.131859
Abstract: The effects of different kinds of chitosan, oligomer (ChiO) and monomer (Gluco), and the combinations of polymer (Chi) or ChiO with flavonoid aglycones and glycosides against the formation of major HAs were investigated to find… read more here.
Keywords: combination; roast beef; partners enhanced; combination partners ... See more keywords