Heterocyclic aromatic amines in cooked food: A review on formation, health risk-toxicology and their analytical techniques

Published 2018 View Full Article

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Title
Heterocyclic aromatic amines in cooked food: A review on formation, health risk-toxicology and their analytical techniques
Authors
Keywords
Heterocyclic aromatic amines (HAAs), Cooked food, Heat processing, Microextraction, Liquid chromatography, Gas chromatography
Journal
FOOD CHEMISTRY
Volume 280, Issue -, Pages 240-254
Publisher
Elsevier BV
Online
2018-12-20
DOI
10.1016/j.foodchem.2018.12.058

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