Effects of Phenolic Acid Marinades on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Chicken Wings.
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DOI: 10.4315/0362-028x.jfp-18-420
Abstract: HIGHLIGHTS PAH formation was more affected by marinating than by changing the grilling temperature. Inhibitory effects grew as the concentration of phenolic marinade increased within limits. The antiradical activity and the inhibition of PAHs formation… read more here.
Keywords: phenolic acid; formation polycyclic; effects phenolic; marinades formation ... See more keywords