Evaluation of the potential of annatto seed powder to reduce the formation of heterocyclic amines in charcoal-grilled and pan-fried beef patties
- de Moura Neves-Gonçalves, T.
- Pinto, E.
- Viegas, O.
- Braga, A.R.C.
- de Souza Mesquita, L.M.
- Ferreira, I.M.P.L.V.O.
- García-Jares, C.
- De Rosso, V.V.
- Domene, S.M.Á.
Journal:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Year of publication: 2025
Volume: 462
Type: Article