Formation and Inhibition of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Ground Pork during Marinating

This study aims to simultaneously extract heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) from ground pork for respective analysis by UPLC-MS/MS and GC-MS/MS, and study the effects of different flavorings and marinating time length on their formation and inhibition. Results sho...

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Detalles Bibliográficos
Autores principales: Lai, Yu-Wen, Lee, Yu-Tsung, Inbaraj, Baskaran Stephen, Chen, Bing-Huei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563804/
https://www.ncbi.nlm.nih.gov/pubmed/36230156
http://dx.doi.org/10.3390/foods11193080

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563804/
https://www.ncbi.nlm.nih.gov/pubmed/36230156
http://dx.doi.org/10.3390/foods11193080

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