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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

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