Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages

(1) Background: Amino acids and carbohydrates are widely used as additives in the food industry. These compounds have been proven to be an influencing factor in the production of chemical carcinogenic compounds polycyclic aromatic hydrocarbons (PAHs). However, the effect of the properties of the ami...

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Detalles Bibliográficos
Autores principales: Nie, Wen, Cai, Ke-zhou, Li, Yu-zhu, Zhang, Shuo, Wang, Yu, Guo, Jie, Chen, Cong-gui, Xu, Bao-cai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6321603/
https://www.ncbi.nlm.nih.gov/pubmed/30572669
http://dx.doi.org/10.3390/molecules23123377

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6321603/
https://www.ncbi.nlm.nih.gov/pubmed/30572669
http://dx.doi.org/10.3390/molecules23123377

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