Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products

Haskaraca, G.; Demirok, E.; Kolsarici, N.; Öz, Fatih; Özsaraç, N.

doi:10.1016/j.foodres.2014.04.001

Makale Tam Makale Uluslararası 2014

Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products

G. Haskaraca, E. Demirok, N. Kolsarici, Fatih Öz, N. Özsaraç

FOOD RESEARCH INTERNATIONAL Cilt 63 · ss. 373–381 · 01.01.2014

DOI ile aç

Anahtar kelimeler

Temperature ANTIOXIDANTS FOOD phenolic compounds PORK Food safety PRECURSORS BEEF Mutagens heterocyclic aromatic amine MODEL SYSTEMS Carcinogen green tea extract Microwave pre-cooking Coated chicken drumstick Coated chicken wing

Atıf için künye

Haskaraca, G., Demirok, E., Kolsarici, N., Öz, F., & Özsaraç, N. (2014). Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products. FOOD RESEARCH INTERNATIONAL, 63, 373–381. https://doi.org/10.1016/j.foodres.2014.04.001

BibTeX

@article{haskaraca2014-270138,
  author = {Haskaraca, G. and Demirok, E. and Kolsarici, N. and Öz, Fatih and Özsaraç, N.},
  title = {Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products},
  journal = {FOOD RESEARCH INTERNATIONAL},
  year = {2014},
  volume = {63},
  pages = {373--381},
  issn = {0963-9969},
  doi = {10.1016/j.foodres.2014.04.001},
  url = {https://akademik.atauni.edu.tr/yayinlar/270138-effect-of-green-tea-extract-and-microwave-pre-cooking-on-the-formation-of}
}