Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures.
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DOI: 10.1016/j.meatsci.2018.08.028
Abstract: The effect of Chrysanthemum morifolium flower extract (CME) was investigated on the formation of heterocyclic amines (HCAs) in goat meat patties cooked at different temperatures by different cooking methods. In patties without CME, the level… read more here.
Keywords: cooking methods; effect chrysanthemum; goat meat; effect ... See more keywords