Formation of Carcinogens in Processed Meat and Its Measurement with the Usage of Artificial Digestion—A Review

Meat is a rich source of various nutrients. However, it needs processing before consumption, what in turn generates formation of carcinogenic compounds, i.a., polycyclic aromatic hydrocarbons (PAH), nitrosamines (NOCs), and the most mutagenic heterocyclic aromatic amines (HAAs). It was widely found...

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Detalles Bibliográficos
Autores principales: Pogorzelska-Nowicka, Ewelina, Kurek, Marcin, Hanula, Monika, Wierzbicka, Agnieszka, Półtorak, Andrzej
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9322758/
https://www.ncbi.nlm.nih.gov/pubmed/35889534
http://dx.doi.org/10.3390/molecules27144665

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9322758/
https://www.ncbi.nlm.nih.gov/pubmed/35889534
http://dx.doi.org/10.3390/molecules27144665

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