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LWT- Food science and technology, v.61 no.2, 2015년, pp.299 - 308
Szterk, Arkadiusz (Department of Food Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, Rakowiecka 36, 02-532 Warsaw, Poland) , Jesionkowska, Katarzyna (Department of Functional Food, Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 159 c Nowoursynowska, 02-776 Warsaw, Poland)
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Abstract Heterocyclic aromatic amines (HAAs) are one of the most cancerogenic and mutagenic compounds present in food products. Thus, the researches on discovering new factors influencing formation of HAAs in food as well as the ways of reduction these compounds in food products are one of the main...
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