Mitigation of heterocyclic aromatic amines in cooked meat. Part I: Informed selection of antioxidants based on molecular modeling
Maïa Meurillon, Magaly Angénieux, Frédéric Mercier, Patrick Blinet, Laurent Chaloin, Sylvie Chevolleau, Laurent Debrauwer, Erwan Engel
Topics & Concepts
ChemistryHeterocyclic amineAromatic amineCarcinogenAmine gas treatingFood scienceOrganic chemistryBiochemistryComputational Drug Discovery MethodsEssential Oils and Antimicrobial ActivityAdvanced Chemical Sensor Technologies