The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball

ÖZ F., KAYA M.

Food Control, cilt.22, ss.596-600, 2011 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 22
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1016/j.foodcont.2010.10.010
  • Dergi Adı: Food Control
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.596-600
  • Anahtar Kelimeler: Heterocyclic aromatic amines, Meatball, Black pepper, Solid phase extraction, GROUND-BEEF PATTIES, MODEL SYSTEM, FRIED BEEF, MASS-SPECTROMETRY, MUTAGEN FORMATION, COOKING METHODS, FOOD-PRODUCTS, COOKED BEEF, ANTIOXIDANTS, CHICKEN
  • Atatürk Üniversitesi Adresli: Evet