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Effect of Creatine and Glucose on Formation of Heterocyclic Amines in Grilled Chicken Breasts
The occurrence of heterocyclic amines (HAs) in grilled chicken breasts was investigated. All samples contained HAs, including MeIQx, PhIP, and the β-carbolines harman and norharman. In particular, PhIP was found in concentrations of 1.5–9.1 ng/g, and MeIQx was detected at very low concentrations (n....
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963491/ https://www.ncbi.nlm.nih.gov/pubmed/31775266 http://dx.doi.org/10.3390/foods8120616 |