Effects of cooking methods and tea marinades on the formation of benzo[ a ]pyrene in grilled pork belly (Samgyeopsal)

Authors

Keywords

Benzo[, a, ]pyrene (BaP), Pork belly (Samgyeopsal), Cooking methods, Marinade, Green tea, Yerba mate tea

Journal

Volume 129, Issue -, Pages 1-8

Publisher

Elsevier BV

Online

2017-02-15

DOI

10.1016/j.meatsci.2017.02.012

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