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The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations

In this study, UPLC-MS/MS was used to study the effects of smoking duration and temperature on the formation of heterocyclic amines (HAs) in smoke-processed meat patties. Four kinds of free HAs—including F-7,8-DiMeIQx; F-MeAαC; F-Harman and F-Norharman—and six kinds of protein-bound HAs—including B-...

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Detalles Bibliográficos
Autores principales:	Shen, Xing, Chen, Yang, Omedi, Jacob Ojobi, Oz, Emel, Oz, Fatih, Xiao, Chunwang, Zhou, Yijun, Chen, Jie, Zeng, Maomao
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689661/ https://www.ncbi.nlm.nih.gov/pubmed/36429279 http://dx.doi.org/10.3390/foods11223687

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