Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef
D. Gümüş, Mevlüde Kızıl
Topics & Concepts
PropolisChemistryFood scienceAntioxidantBiochemistryMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesMicrobial Inactivation Methods