Application of High-Performance Liquid Chromatography with Fluorescence Detection for Non-Polar Heterocyclic Aromatic Amines and Acridine Derivatives Determination in Pork Loin Roasted in a Roasting Bag

Heat treatment of meat can lead to the formation of carcinogenic organic compounds. The influence of dried fruits on the formation of non-polar heterocyclic aromatic amines (carbolines) and nitrogen derivatives of polycyclic aromatic hydrocarbons (azaarenes) in roasted pork loin was elucidated. Two...

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Detalles Bibliográficos
Autores principales: Śnieżek, Ewa, Szumska, Magdalena, Nowak, Agnieszka, Muzyka, Roksana, Janoszka, Beata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9653825/
https://www.ncbi.nlm.nih.gov/pubmed/36359998
http://dx.doi.org/10.3390/foods11213385

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9653825/
https://www.ncbi.nlm.nih.gov/pubmed/36359998
http://dx.doi.org/10.3390/foods11213385

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