TY  - JOUR 
AU  - García Lomillo, Javier
AU  - Viegas, Olga
AU  - González San José, Mª Luisa
AU  - Ferreira, Isabel M.P.L.V.O.
PY  - 2017
UR  - http://hdl.handle.net/10259/4305
AB  - Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAs) are carcinogenic compounds formed in barbecued meat. Conditions that reduce their formation are of major interest. This study aims to evaluate the influence of red wine...
LA  - eng
PB  - Elsevier
KW  - Polycyclic aromatic hydrocarbons
KW  - Heterocyclic aromatic amines
KW  - Red wine pomace
KW  - Beef patties
KW  - Food
KW  - Alimentos
TI  - Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties
ER  -