Inhibitory Effect of Tamarix ramosissima Extract on the Formation of Heterocyclic Amines in Roast Lamb Patties by Retarding the Consumption of Precursors and Preventing Free Radicals

Tamarix ramosissima has been widely used as barbecue skewers for the good taste and unique flavor it gives to the meat, but the effects of T. ramosissima on heterocyclic amine (HA) formation in roast lamb are unknown. The influence of T. ramosissima extract (TRE) on HA formation, precursors’ consump...

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Detalles Bibliográficos
Autores principales: Ren, Xiaopu, Li, Mingyang, Wang, Wei, Niu, Xiyue, Xu, Qian, Zhang, Ruili
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8998052/
https://www.ncbi.nlm.nih.gov/pubmed/35407089
http://dx.doi.org/10.3390/foods11071000

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8998052/
https://www.ncbi.nlm.nih.gov/pubmed/35407089
http://dx.doi.org/10.3390/foods11071000

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