Effects of turmeric on reducing heterocyclic aromatic amines in Chinese tradition braised meat products and the underlying mechanism

Braised meat products are kinds of popular traditional meat food in China. However, current data on the formation of Amino‐carboline congeners Heterocyclic aromatic amines (HAAs) and the inhibitory methods in braised meat products are limited. In the present study, the inhibition effect of turmeric...

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Detalles Bibliográficos
Autores principales: Wang, Qiang, Li, Jin, Li, Kaikai, Li, Chunmei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8498065/
https://www.ncbi.nlm.nih.gov/pubmed/34646527
http://dx.doi.org/10.1002/fsn3.2518

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8498065/
https://www.ncbi.nlm.nih.gov/pubmed/34646527
http://dx.doi.org/10.1002/fsn3.2518

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