The evaluation of catechins reducing heterocyclic aromatic amine formation: Structure-activity relationship and mechanism speculation

Xie, Ruiwei; Zhang, Haolin; Lv, Xiaomei; Lin, Qiuyi; Chen, Bing-Huei; Lai, Yu-Wen; Chen, Lei; Teng, Hui; Cao, Hui

doi:10.1016/j.crfs.2024.100727

Current Research in Food Science

2024

DOI: 10.1016/j.crfs.2024.100727

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The evaluation of catechins reducing heterocyclic aromatic amine formation: Structure-activity relationship and mechanism speculation

Ruiwei Xie,

Haolin Zhang,

Xiaomei Lv

et al.

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Cited by 5 publications

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The evaluation of catechins reducing heterocyclic aromatic amine formation: Structure-activity relationship and mechanism speculation

Cited by 5 publications

References 36 publications

Effects of green tea and its polyphenols on the formation of heterocyclic aromatic amines, antioxidant capacity, and quality characteristics of roasted pork patties

Effects of green tea and its polyphenols on the formation of heterocyclic aromatic amines, antioxidant capacity, and quality characteristics of roasted pork patties

Mechanism of four dihydroflavones inhibiting heterocyclic amine formation in roasted pork patties―increasing the moisture

Effects of myricetin on heterocyclic aromatic amines formation and sensory quality of Cantonese mooncakes

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