The Effects of Different Natural Plant Extracts on the Formation of Polycyclic Aromatic Hydrocarbons (PAHs) in Roast Duck

Polycyclic aromatic hydrocarbons (PAHs) with high carcinogenicity and mutagenicity may be generated in roast duck during high-temperature roasting. Natural extracts with antioxidant effects may inhibit the formation of PAHs. The objective of this study was to compare the effects of green tea extract...

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Detalles Bibliográficos
Autores principales: Shen, Xixi, Huang, Xinyuan, Tang, Xiaoyan, Zhan, Junliang, Liu, Suke
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9321227/
https://www.ncbi.nlm.nih.gov/pubmed/35885346
http://dx.doi.org/10.3390/foods11142104

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9321227/
https://www.ncbi.nlm.nih.gov/pubmed/35885346
http://dx.doi.org/10.3390/foods11142104

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