Work

Heterocyclic aromatic amines in cooked food: A review on formation, health risk-toxicology and their analytical techniques

Year: 2018

Type: review

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2018.12.058

Authors: Fatemeh Barzegar, Marzieh Kamankesh, Abdorreza Mohammadi

Institutions: Shahid Beheshti University, Shahid Beheshti University of Medical Sciences, National Nutrition and Food Technology Research Institute, Iran University of Science and Technology

Language: English

Topic: Potato Plant Research

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: closed

Funders: Shahid Beheshti University of Medical Sciences, Student Research Committee, Tabriz University of Medical Sciences

OpenAlex ID: W2906299617

FWCI: 1.457

Cites: 126

Cited by: 229

Related to: 10