Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar)

The formation of heterocyclic aromatic amines (HAs) during barbecuing of sardines (Sardina pilchardus) and Atlantic salmon (Salmo salar) to various degrees of doneness and grilling conditions was evaluated by HPLC-diode array (DAD)/fluorescence (FLD) detection. Additionally, the influences of charco...

Full description

Bibliographic Details
Main Author: Costa, Mariana (author)
Other Authors: Viegas, Olga (author), Melo, Armindo (author), Petisca, Catarina (author), Pinho, Olívia (author), Ferreira, Isabel (author)
Format: article
Language:eng
Published: 2009
Subjects:
Ciências da Saúde, Outras ciências médicas
Health sciences, Other medical sciences
Online Access:https://hdl.handle.net/10216/98202
Country:Portugal
Oai:oai:repositorio-aberto.up.pt:10216/98202

Internet

https://hdl.handle.net/10216/98202

Similar Items