Inhibitory effects of Sichuan pepper ( Zanthoxylum bungeanum ) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties

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Title
Inhibitory effects of Sichuan pepper ( Zanthoxylum bungeanum ) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 239, Issue -, Pages 111-118
Publisher
Elsevier BV
Online
2017-06-21
DOI
10.1016/j.foodchem.2017.06.097

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