The effects of different cooking methods and spices on the formation of 11 HCAs in chicken wing and pork belly
Jungwon Kwon, Inhwan Kim, BoKyung Moon, Kwang‐Won Lee, Mun Yhung Jung, Jihyun Lee
Topics & Concepts
Food scienceChemistryCookerCooked meatCooking methodsMaillard reactionBiologyEcologyIndoor Air Quality and Microbial ExposureCarcinogens and Genotoxicity AssessmentAdvanced Chemical Sensor Technologies