Inhibitory Effect of Tamarix ramosissima Extract on the Formation of Heterocyclic Amines in Roast Lamb Patties by Retarding the Consumption of Precursors and Preventing Free Radicals
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11071000
Abstract: Tamarix ramosissima has been widely used as barbecue skewers for the good taste and unique flavor it gives to the meat, but the effects of T. ramosissima on heterocyclic amine (HA) formation in roast lamb… read more here.
Keywords: free radicals; lamb patties; formation; roast lamb ... See more keywords