Inhibitory effects of dietary antioxidants on the formation of carcinogenic polycyclic aromatic hydrocarbons in grilled pork

OBJECTIVE: The inhibitory effects of dietary antioxidants, diallyl disulfide (DADS) and quercetin, in marinade were investigated on the formation of carcinogenic polycyclic aromatic hydrocarbons (EPA priority 16 PAHs) in grilled pork. METHODS: The formation of PAHs in grilled sirloin pork with diffe...

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Detalles Bibliográficos
Autores principales: Wongmaneepratip, Wanwisa, Jom, Kriskamol Na, Vangnai, Kanithaporn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6599948/
https://www.ncbi.nlm.nih.gov/pubmed/30744337
http://dx.doi.org/10.5713/ajas.18.0805

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6599948/
https://www.ncbi.nlm.nih.gov/pubmed/30744337
http://dx.doi.org/10.5713/ajas.18.0805

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