The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball

Öz, Fatih; Kaya, Mükerrem

doi:10.1016/j.foodcont.2010.10.010

Makale Tam Makale Uluslararası 2011

The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball

Fatih Öz, Mükerrem Kaya

Food Control Cilt 22 · ss. 596–600 · 01.03.2011

DOI ile aç

Anahtar kelimeler

SOLID-PHASE EXTRACTION BLACK PEPPER Heterocyclic aromatic amines meatball

Atıf için künye

Öz, F., & Kaya, M. (2011). The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball. Food Control, 22, 596–600. https://doi.org/10.1016/j.foodcont.2010.10.010

BibTeX

@article{oz2011-270053,
  author = {Öz, Fatih and Kaya, Mükerrem},
  title = {The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball},
  journal = {Food Control},
  year = {2011},
  volume = {22},
  pages = {596--600},
  issn = {0956-7135},
  doi = {10.1016/j.foodcont.2010.10.010},
  url = {https://akademik.atauni.edu.tr/yayinlar/270053-the-inhibitory-effect-of-black-pepper-on-formation-of-heterocyclic-aromatic}
}