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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...
Autores principales: | Ren, Xiaopu, Li, Mingyang, Wang, Wei, Niu, Xiyue, Xu, Qian, Zhang, Ruili |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
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 |
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