Mitigation of heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide in air-fried chicken and beef: effects of cooking methods and marinades
Authors
Jungwon Kwon
Seoyeong Kim (ORCID: https://orcid.org/0000-0002-9269-952X)
Mun Yhung Jung (ORCID: https://orcid.org/0000-0001-8867-8753)
Hyunjun Lee (ORCID: https://orcid.org/0000-0002-0808-2376)
Mitigation of heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide in air-fried chicken and beef: effects of cooking methods and marinades
Jungwon Kwon, Seoyeong Kim, Mun Yhung Jung, Hyunjun Lee et al.
Citations
1 citations
Journal
Food Science and Biotechnology
Topics
Potato Plant Research
Field-Weighted Citation Impact (FWCI)
1.16
article
Mitigation of heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide in air-fried chicken and beef: effects of cooking methods and marinades
Jungwon Kwon, Seoyeong Kim, Mun Yhung Jung, Hyunjun Lee, BoKyung Moon, Jihyun Lee, Kwang‐Won Lee, Inhwan Kim
article en
1 citations
Abstract
No abstract available for this paper.
Publication Tag
Food Science and BiotechnologyVol. 34(16)
Institutions
Korea University (KR), New Generation University College (ET), Chung-Ang University (KR), Woosuk University (KR)
Funders
Seoul National University, Ministry of Food and Drug Safety