Content of heterocyclic aromatic amines and D-enantiomers of amino acids in sausage products
The scientific community has recently paid attention to the formation and content of heterocyclic aromatic amines in food products. This is because of the carcinogenic and mutagenic properties of HAAs, which can have a carcinogenic effect on the human body. A similar situation is with the D-enantiom...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2023-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2023/12/bioconf_vvrd2023_03013.pdf |