The effects of volatile organic compounds (vocs) on the formation of heterocyclic amines (has) in meat patties, under different smoking temperatures and durations

HIGHLIGHTS

• who: Xing Shen and collaborators from the College of Life and Environmental Sciences, Minzu University of China, Beijing, China have published the paper: The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of /2022/
• what: A low temperature for meat processing significantly increased the generation of various kinds of HAs.
• how: In this study UPLC-MS/MS was used to study the effects of smoking duration and temperature on . . .
  

   

  

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