Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball

Open Access

Peer-reviewed

Research Article

Reader Comments (0)

Beef
Is the Subject Area "Beef" applicable to this article?

Thanks for your feedback.
Meat
Is the Subject Area "Meat" applicable to this article?

Thanks for your feedback.
Antioxidants
Is the Subject Area "Antioxidants" applicable to this article?

Thanks for your feedback.
Fats
Is the Subject Area "Fats" applicable to this article?

Thanks for your feedback.
Food
Is the Subject Area "Food" applicable to this article?

Thanks for your feedback.
Raw materials
Is the Subject Area "Raw materials" applicable to this article?

Thanks for your feedback.
Amines
Is the Subject Area "Amines" applicable to this article?

Thanks for your feedback.
Lipids
Is the Subject Area "Lipids" applicable to this article?

Thanks for your feedback.