Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat

Published 2017 View Full Article

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Title
Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat
Authors
Keywords
Antioxidant, Cooking temperature, Cooking methods, Hawthorn extract, Heterocyclic aromatic amine
Journal
FOOD RESEARCH INTERNATIONAL
Volume 99, Issue -, Pages 586-595
Publisher
Elsevier BV
Online
2017-06-21
DOI
10.1016/j.foodres.2017.06.044

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