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Effect of green tea, red wine and beer on formation of heterocyclic aromatic amines in grilled beef: influence of sensory characteristics

Title
Effect of green tea, red wine and beer on formation of heterocyclic aromatic amines in grilled beef: influence of sensory characteristics
Type
Summary of Presentation in an International Conference
Year
2008
Authors
Pinho, Olívia
(Author)
FCNAUP
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Melo, Armindo
(Author)
FCNAUP
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Viegas, Olga
(Author)
FCNAUP
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Petisca, Catarina
(Author)
FCNAUP
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Quelhas, Inês
(Author)
FCNAUP
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Ferreira, Isabel
(Author)
FCNAUP
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Conference proceedings International
Pages: 105-105
VII Brazilian Meeting on Chemistry of Food and Beverages
Lorena/São Paulo, Brasil, 3 a 7 de Dezembro de 2008
Scientific classification
FOS: Medical and Health sciences > Health sciences
CORDIS: Health sciences
Other information
Resumo (PT): [Resumo]
Abstract (EN): [Abstract]
Language: English
Type (Professor's evaluation): Scientific
Contact: oliviapinho@fcna.up.pt
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