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...

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Detalhes bibliográficos
Autor principal: Costa, Mariana (author)
Outros Autores: Viegas, Olga (author), Melo, Armindo (author), Petisca, Catarina (author), Pinho, Olívia (author), Ferreira, Isabel (author)
Formato: article
Idioma:eng
Publicado em: 2009
Assuntos:
Ciências da Saúde, Outras ciências médicas
Health sciences, Other medical sciences
Texto completo:https://hdl.handle.net/10216/98202
País:Portugal
Oai:oai:repositorio-aberto.up.pt:10216/98202

Texto Completo

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

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