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Inhibitory effect of mixture herbs/ spices on formation of heterocyclic amines and mutagenic activity of grilled beef

Natural antioxidants in spices and herbs have attracted considerable attention as potential inhibitors against the formation of mutagenic heterocyclic amines (HCAs) in heat-processed meat. In this study, the inhibitory activity of four spices/herbs and their mixtures on HCAs formation in grilled bee...

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書目詳細資料
Main Authors:	Sepahpour, Shabnam, Selamat, Jinap, Khatib, Alfi, Abdul Manap, Mohd Yazid, Abdull Razis, Ahmad Faizal, Hajeb, Parvaneh
格式:	Article
語言:	English
出版:	Taylor & Francis Group 2018
在線閱讀:	http://psasir.upm.edu.my/id/eprint/74689/1/Inhibitory%20effect%20of%20mixture%20herbs.pdf http://psasir.upm.edu.my/id/eprint/74689/ https://www.tandfonline.com/doi/abs/10.1080/19440049.2018.1488085?journalCode=tfac20
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