The Effect of Cumin on the Formation of <i>β</i>-Carboline Heterocyclic Amines in Smoked Meat and Simulated Systems
In this study, we aimed to investigate the inhibitory effects of cumin and cumin extracts from different origins (Hami, Turpan, and Hetian) on the formation of <i>β</i>-carboline heterocyclic amines (HCAs) in smoked meat and simulated systems, and to assess their potential as natural inh...
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Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2025-01-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/14/2/299 |
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