Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef

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Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef

Natural antioxidants in spices and herbs have attracted considerable attention as potential inhibitors against the formation of mutagenic heterocyclic amines (HCAs) in heat-processed meat. In this study, the inhibitory activity of four spices/herbs and their mixtures on HCAs formation in grilled bee...

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Bibliographic Details
Main Authors:	Sepahpour, Shabnam, Selamat, Jinap, Khatib, Alfi, Abdul Manap, Mohd Yazid, Abdul Razis, Ahmad Faizal, Hajeb, Parvaneh
Format:	Article
Language:	English English
Published:	Taylors & Francis 2018
Subjects:	Q Science (General)
Online Access:	http://irep.iium.edu.my/66739/ http://irep.iium.edu.my/66739/20/66739%20Inhibitory%20effect%20of%20mixture%20herbs%20_%20SETARA_MyRA.pdf http://irep.iium.edu.my/66739/19/66739%20Inhibitory%20effect%20of%20mixture%20herbs%20%20SCOPUS.pdf

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