The inhibition effects of Portulaca oleracea L.on Heterocyclic amines in beef cooking system.

来源 :中国药理学会分析药理学专业委员会成立大会暨第三届全国分析药理学学术大会 | 被引量 : 0次 | 上传用户:worldwjf
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  Background:Diet is considered an important aspect of lifestyle related to cancer relative diseases.Heterocyclic amines(HAs)is one series of mutagenic,carcinogenic chemical compounds formed in cooking procedures[1,2].It is one of the research hotspots in the field of food safety to effectively inhibit the production of heterocyclic amines during thermal processing[3].
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