Influence of extra virgin olive oil on the formation of heterocyclic amines in roasted beef steak

Food Science and Biotechnology

Volumn 20, Issue 1, 2011, Pages 159-165

  Lee, Jiyeong ^a   Dong, Ahyoung ^a   Jung, Kyunghee ^a   Shin, Han Seung ^a  

^a Dongguk University   (South Korea)

Author keywords

Cooking; Extra virgin olive oil; Heterocyclic amine; Roasted beef pathy

Indexed keywords

AMINES; CALCINATION; COOKING; EXTRACTION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; OLIVE OIL; PHASE SEPARATION; POLYCYCLIC AROMATIC HYDROCARBONS;

EFFECT OF ADDITION; EXTRA VIRGIN OLIVE OIL; HETEROCYCLIC AMINES; HUMAN EXPOSURES; LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY; MEAT SAMPLES; ROASTED BEEF PATHY; SOLID PHASE EXTRACTION METHOD;

BEEF;

PERILLA FRUTESCENS;

EID: 79959723357     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0022-9     Document Type: Article

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