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

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<...

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Bibliographic Details
Main Authors:	Xiaopu Ren, Mingyang Li, Wei Wang, Xiyue Niu, Qian Xu, Ruili Zhang
Format:	Article
Language:	English
Published:	MDPI AG 2022-03-01
Series:	Foods
Subjects:	<i>Tamarix ramosissima</i> extract (TRE) heterocyclic amines (HAs) roast lamb patties free radicals precursors
Online Access:	https://www.mdpi.com/2304-8158/11/7/1000

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