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Updated: Jun 29, 2025

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The evaluation of catechins reducing heterocyclic aromatic amine formation: Structure-activity relationship and

Ruiwei Xie1, Haolin Zhang2,1, Xiaomei Lv1

  • 1College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang, 524088, China.

Current Research in Food Science
|April 5, 2024
PubMed

Keywords:
Chemical modelEGCGMeIQxMechanismPhIPPhenylacetaldehyde

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