Litcius/Paper detail

Effect of basil use in meatball production on heterocyclic aromatic amine formation

Idil Uzun, Fatih Öz

2020Journal of Food Science and Technology29 citationsDOIOpen Access PDF

Topics & Concepts

ChemistryTBARSFood scienceAmine gas treatingOrganic chemistryEnzymeLipid peroxidationMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesMicrobial Inactivation Methods
Effect of basil use in meatball production on heterocyclic aromatic amine formation | Litcius