Effect of plant polyphenols with different m-hydroxy and o-hydroxy groups on the inhibition of heterocyclic amines formation in roasted meat
Xiaoyue Yang, Christophe Blecker, Huan Liu, Dequan Zhang, Zhenyu Wang
Topics & Concepts
ChemistryPolyphenolRadicalCoumarinChalconeHydroxyl radicalOrganic chemistryPhenolsScavengingAntioxidantMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies