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Mitigation of heterocyclic aromatic amines in cooked meat. Part I: Informed selection of antioxidants based on

Maïa Meurillon1, Magaly Angénieux1, Frédéric Mercier1

  • 1INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, F-63122 Saint-Genès-Champanelle, France.

Food Chemistry
|July 4, 2020
PubMed

Keywords:
Analog designAntioxidantsFormulationHeterocyclic aromatic aminesMitigationMolecular modelingStructure activity relationship (SAR)

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