Inhibitory Effect of <i>Tamarix ramosissima</i> Extract on the Formation of Heterocyclic Amines in Roast Lamb Patties by Retarding the Consumption of Precursors and Preventing Free Radicals.

Foods · 2022 · PMC8998052 · PMID 35407089

Europe PMC DOI

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an increasing trendno p-value reported

As can be seen in Table 2 , after roasting, the content of creatine in lamb samples shows a decrease while the creatinine level shows an increasing trend.

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