Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products

Haskaraca G., Demirok E., Kolsarici N., ÖZ F., Özsaraç N.

Food Research International, cilt.63, ss.373-381, 2014 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 63
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1016/j.foodres.2014.04.001
  • Dergi Adı: Food Research International
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.373-381
  • Anahtar Kelimeler: Heterocyclic aromatic amine, Green tea extract, Microwave pre-cooking, Coated chicken drumstick, Coated chicken wing, Food safety, PHENOLIC-COMPOUNDS, MODEL SYSTEMS, BEEF, ANTIOXIDANTS, PORK, FOOD, PRECURSORS, MUTAGENS, TEMPERATURE, CARCINOGEN
  • Atatürk Üniversitesi Adresli: Evet