Evaluation of the Potential of Annatto Seed Powder to Reduce the Formation of Heterocyclic Amines in Charcoal-Grilled and Pan-Fried Beef Patties

AuthID
 P-016-Y1V
9
Author(s)
Neves-Gonçalves, TD
·
Braga, ARC
·
García-Jares, C
·
De Rosso, VV
·
Domene, SMA
Tipo de Documento
Article
Year published
2025
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 462
Indexing
Wos®
Scopus®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 39216375
SCOPUS: 2-s2.0-85202342140
Wos: WOS:001316549300001
Source Identifiers
ISSN: 0308-8146
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