Cargando…
Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball
The impact of black cumin usage on some qualitative properties and formation of heterocyclic aromatic amines (HAAs) in meatball production was investigated. It was found that black cumin usage rate, cooking process and temperature had a significant effect (p<0,01) on the water content, pH, and th...
| Autor principal: | |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2019
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6711510/ https://www.ncbi.nlm.nih.gov/pubmed/31454384 http://dx.doi.org/10.1371/journal.pone.0221680 |