Inhibitory effects of fruit powders on heterocyclic amine formation in charcoal-grilled pork: A comparative study of application methods and development of a functional barbecue sauce spray
Fuente:
Food Research International
Publication date: 1 August 2026Source: Food Research International, Volume 237Author(s): Mei-Ling Li, Yu-Shun Lin, Pei-Yu Wu, Ling-Hsuan Chang, Shang-Ming Huang, Kuo-Chiang Hsu