Mitigation of heterocyclic aromatic amines in cooked meat. Part I: Informed selection of antioxidants based on molecular modeling
1,20 €Maïa Meurillon, Magaly Angénieux, Frédéric Mercier, Patrick Blinet, Laurent Chaloin, Sylvie Chevolleau, Laurent Debrauwer, Erwan Engel
Food Chemistry
MTH-Toulouse