Inhibitory Effect of <i>Tamarix ramosissima</i> Extract on the Formation of Heterocyclic Amines in Roast Lamb Patties by Retarding the Consumption of Precursors and Preventing Free Radicals
<i>Tamarix ramosissima</i> has been widely used as barbecue skewers for the good taste and unique flavor it gives to the meat, but the effects of <i>T. ramosissima</i> on heterocyclic amine (HA) formation in roast lamb are unknown. The influence of <i>T. ramosissima<...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-03-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/7/1000 |