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Articles

Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures

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Pages 848-869 | Received 29 Sep 2017, Accepted 27 Dec 2017, Published online: 23 Feb 2018

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Yingfeng Xie, Yaqian Geng, Xinyu Liu, Fang Chen, Xiaosong Hu, Junfu Ji & Lingjun Ma. (2023) Insights into Potential Mitigation Strategies for Polycyclic Aromatic Hydrocarbons in Foods. Food Reviews International 0:0, pages 1-19.
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A. K. Nor Hasyimah, S. Jinap, M. Sanny, A. I. Ainaatul, R. Sukor, N. N. Jambari, N. Nordin & M. H. A. Jahurul. (2022) Effects of Honey-Spices Marination on Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines Formation in Gas-Grilled Beef Satay. Polycyclic Aromatic Compounds 42:4, pages 1620-1648.
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Ewa Śnieżek, Magdalena Szumska, Agnieszka Nowak & Beata Janoszka. (2022) The effect of onion and garlic on non-polar heterocyclic aromatic amines (α-, β-, γ- and δ-carbolines) formation in pan-fried meat and gravy. Food Additives & Contaminants: Part A 39:1, pages 35-51.
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