The Effect of Cumin on the Formation of β -Carboline Heterocyclic Amines in Smoked Meat and Simulated Systems.

Authors: Liu, Xiuxiu, Chen, Wenyu, Sun, Minghao, Lv, Xufang, Shen, Xing, Chai, Zhongping, Zeng, Maomao

Source: Foods; Jan2025, Vol. 14 Issue 2, p299, 14p

Subject Terms: NATURAL foods industry, FOOD additives, SMOKED meat, OXIDANT status, CUMIN