Research Progress on the Inhibitory Mechanism of Plant Polyphenols on the Formation of Heterocyclic Amines in Thermally Processed Meat Products
Heterocyclic amines (HAs) are a class of toxic compounds with strong teratogenic and carcinogenic activities which are produced during thermal processing of meat products. Three types of HAs, including 2-amino-3-methyl-imidazo[4,5-f]-quinoline (IQ) and 2-amino-3,4-dimethyl-imidazo[4,5-f]-quinoline (...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-05-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-9-027.pdf |