Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef.

Gumus, Damla; Kizil, Mevlude

Gumus, Damla; Kizil, Mevlude.

Affiliation

Gumus D; Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, 06100, Sihhiye, Ankara, Turkey. Electronic address: damla.gumus@hacettepe.edu.tr.
Kizil M; Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, 06100, Sihhiye, Ankara, Turkey. Electronic address: mkizil@hacettepe.edu.tr.

Meat Sci ; 186: 108746, 2022 Apr.

Article in En | MEDLINE | ID: mdl-35101720

Subject(s)

Blueberry Plants; Heterocyclic Compounds; Propolis; Amines/analysis; Animals; Cattle; Cooking; Heterocyclic Compounds/analysis; Hot Temperature; Meat/analysis; Plant Extracts

Key words

Antioxidant; Beef; Blueberry extract; Heterocyclic aromatic amine; Marination; propolis extract

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Propolis / Blueberry Plants / Heterocyclic Compounds Limits: Animals Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2022 Document type: Article Country of publication: United kingdom

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