Heterocyclic amines formation and mitigation in processed meat and meat products: a review.
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DOI: 10.4315/jfp-20-471
Abstract: This review assesses heterocyclic amines (HCAs) formation and mitigation in processed meat and meat products. HCAs are formed when amino acids react with creatine during thermal processing of meat and meat products. The formation of… read more here.
Keywords: heterocyclic amines; meat products; formation; hcas ... See more keywords