Heterocyclic amines and azaarenes in pan-fried meat and its gravy fried without additives and in the presence of onion and garlic

Food Chemistry

Volumn 120, Issue 2, 2010, Pages 463-473

  Janoszka, Beata ^a  

^a MEDICAL UNIVERSITY OF SILESIA   (Poland)

Author keywords

Azaarenes; Food analysis; Garlic; Heterocyclic amines; HPLC; Onion; SPE

Indexed keywords

ACRIDINE DERIVATIVE; FOOD ADDITIVE; HETEROCYCLIC AMINE;

ARTICLE; CHEMICAL STRUCTURE; EXTRACTION; FOOD COMPOSITION; FOOD PROCESSING; GARLIC; MEAT; ONION; PORK; SPICE;

ALLIUM CEPA; ALLIUM SATIVUM;

EID: 73249130300     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.039     Document Type: Article

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