Effect of Immersion Time of Chicken Breast in Potato Starch Coating Containing Lysine on PhIP Levels
This study investigated the effect of immersion time of chicken breasts in potato starch (PS)
coating containing amino acids (AAs) on the formation of 2-amino-1-methyl-6-phenylimidazo …
coating containing amino acids (AAs) on the formation of 2-amino-1-methyl-6-phenylimidazo …
Understanding the heterocyclic aromatic amines: An overview and recent findings.
Heterocyclic aromatic amines (HAAs) constitute a group of highly toxic organic compounds
strongly associated with the onset of various types of cancer. This paper aims to serve as a …
strongly associated with the onset of various types of cancer. This paper aims to serve as a …