Comparing effects of tangerine-peel (<i>Citrus reticulata Blanco</i>) age and concentration on deep-fried rabbit meat: Impact on heterocyclic aromatic amines, amino acids, and flavor compound formation.

Food Chem X · 2024 · PMC11513665 · PMID 39469281

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extremely significantP < 0.001actually significant

The 3-year TP had the highest content, whereas the 5-year sample showed a significant decrease ( P < 0.01) and the 15-year TP exhibited an extremely significant reduction ( P < 0.001).

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