Effect of Natural Food Condiments on Carcinogenic/Mutagenic Heterocyclic Amines Formation in Thermally Processed Camel Meat
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DOI: 10.1111/jfpp.12819
Abstract: In the present study, the effect of various natural food condiments (garlic, ginger, pepper, tomato and onion) on the formation of heterocyclic amines (HAs) in cooked camel meat was studied. In control sample, the amount… read more here.
Keywords: natural food; camel meat; formation; food ... See more keywords