Predictive Correlation between Apparent Sensory Properties and the Formation of Heterocyclic Amines in Chicken Breast as a Function of Grilling Temperature and Time

In the present set of experiments, we studied the correlation between the heterocyclic amine (HCA) concentration and the color changes of the chicken breast with or without skin during grilling under open or closed conditions as a function of the applied temperature and time. The concentration of th...

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Detalles Bibliográficos
Autores principales: Pleva, Dániel, Lányi, Katalin, Darnay, Lívia, Laczay, Péter
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230315/
https://www.ncbi.nlm.nih.gov/pubmed/32252238
http://dx.doi.org/10.3390/foods9040412

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230315/
https://www.ncbi.nlm.nih.gov/pubmed/32252238
http://dx.doi.org/10.3390/foods9040412

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