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Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks

The effect of quercetin and oil water separation system on the formation of heterocyclic amines (HAs) was investigated during the frying process of braised chicken drumsticks. The results showed that two β-carboline HAs (β-CHAs) were detected in the chicken samples: 9H-pyrido [3,4-b] indole (Norharm...

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Detalles Bibliográficos
Autores principales:	Li, Xuefei, Yang, Zili, Deng, Jieying, Chen, Conggui, Xu, Baocai, Li, Peijun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2022
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9723521/ https://www.ncbi.nlm.nih.gov/pubmed/36484055 http://dx.doi.org/10.1016/j.crfs.2022.100406

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