Analysis and reduction of heterocyclic amines and cholesterol oxidation products in chicken by controlling flavorings and roasting condition
Kai-Yu Hsu, Bing‐Huei Chen
Topics & Concepts
RoastingChicken breastFood sciencePepperChemistryChicken LiverLipid oxidationCooking methodsQuechersAntioxidantBiologyBiochemistryPesticideAgronomyPhysical chemistryPesticide residueEnzymePesticide Residue Analysis and SafetyPharmacological Effects and AssaysAnalytical Chemistry and Chromatography