Mitigation of heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide in air-fried chicken and beef: effects of cooking methods and marinades

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Publication Details

Journal
Food Science and Biotechnology
Published
2025-09-27
DOI
https://doi.org/10.1007/s10068-025-02005-8
Citations
1
Primary Topic
Potato Plant Research
Type
article
Field-Weighted Citation Impact
1.16

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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 et al.
1 citations
Food Science and Biotechnology
Potato Plant Research
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.
Food Science and BiotechnologyVol. 34(16)
Korea University (KR), New Generation University College (ET), Chung-Ang University (KR), Woosuk University (KR)
Seoul National University, Ministry of Food and Drug Safety
Openalex Percentile: Top 18%
Potato Plant Research
1.16
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