Effect of time and temperature on the simultaneous formation of heterocyclic amines and polycyclic aromatic hydrocarbons using amino acid and sugar model systems
The aminoimidazoazaarenes types of heterocyclic amines (AIA-types of HCAs) and the 4PAH of polycyclic aromatic hydrocarbons (PAHs) are chemical compounds that form abundantly in muscle meat cooked at 150°C and above from the reaction between the amino acids and the reducing sugar. Studies on HCA...
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| 格式: | Thesis |
| 語言: | English |
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2021
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| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/105895/1/AINAATUL%20ASMAA%E2%80%99%20ISHAK%20-IR.pdf |
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