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Inhibitory effect of culinary herbs Za'atar (blend of thyme..:
Mohammad Rizwan Khan
;
Mohammad Shahzad Samdani
;
Mohd Gulfam Alam
...
http://www.sciencedirect.com/science/article/pii/S1018364722000027. , 2022
Link:
https://doi.org/10.1016/j.jksus.2022.101821
RT Journal T1
Inhibitory effect of culinary herbs Za'atar (blend of thyme, sesame seeds and sumac) marinades on the formation of polar and non-polar heterocyclic amines carcinogen in fried beef patties: Determination by SPE/UPLC-MS/MS
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:9e72b96e84184f978552783029529361&Exemplar=1&LAN=DE A1 Mohammad Rizwan Khan A1 Mohammad Shahzad Samdani A1 Mohd Gulfam Alam A1 Ahmed Moid Alammari A1 Maged A. Azzam A1 Hazim M. Ali A1 Ibrahim Hotan Alsohaimi A1 Mohammad Azam A1 Mohamed Ouladsmane A1 Pravej Alam PB Elsevier YR 2022 K1 Heterocyclic amines K1 Fried beef patties K1 Za'atar K1 Marinades K1 β-carbolines K1 Science (General) K1 Q1-390 JF http://www.sciencedirect.com/science/article/pii/S1018364722000027 LK http://dx.doi.org/https://doi.org/10.1016/j.jksus.2022.101821 DO https://doi.org/10.1016/j.jksus.2022.101821 SF ELIB - SuUB Bremen
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