Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken
The objective of the study was to determine the effect of different types of soy sauce and marinating time on the formation of heterocyclic amines (HCAs) in roasted chicken. Chicken breast samples were marinated with sweet, salty, light and dark soy sauce at 0, 3, 6 and 12 h (control treatment was t...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/72487/1/Effects%20of%20different%20types%20of%20soy%20sauce%20on%20the%20formation%20of%20heterocyclic%20amines%20in%20roasted%20chicken.pdf |