Non-precursors amino acids can inhibit β-carbolines through free radical scavenging pathways and competitive inhibition in roast beef patties and model food systems

Publication date: Available online 25 May 2020Source: Meat ScienceAuthor(s): Chaoyi Xue, Qiaochun Chen, Zhiyong He, Zhaojun Wang, Fang Qin, Tianyi Yang, Jie Chen, Maomao Zeng

Source: Meat Science - May 26, 2020 Category: Food Science Source Type: research