Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork
Tânia Cordeiro, Olga Viegas, Marta Silva, Zita E. Martins, Iva Fernandes, Isabel M.P.L.V.O. Ferreira, Olı́via Pinho, Nuno Mateus, Conceição Calhau
Topics & Concepts
FluorantheneChemistryWineChryseneFood sciencePyreneCharcoalPetunidinDPPHSeasoningChromatographyAnthraceneAntioxidantOrganic chemistryMalvidinRaw materialCyanidinAnthocyaninMeat and Animal Product QualityToxic Organic Pollutants ImpactEffects and risks of endocrine disrupting chemicals