The Inhibitory Effects of <i>Heterotrigona Itama</i> Honey Marinades on the Formation of Carcinogenic Heterocyclic Amines in Grilled Beef Satay.

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作者： Sharina,Shamsudin ^[1] ; Jinap,Selamat ^[2] ; Maimunah,Sanny ^[1] ; Nuzul Noorahya,Jambari ^[3] ; Rashidah,Sukor ^[1] ; Sarva Mangala,Praveena ^[3] ; Alfi,Khatib ^[1]

作者单位： Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia. ^[1] Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, Serdang 43400, Selangor, Malaysia. ^[2] Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia. ^[3] Department of Environmental and Occupational Health, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia. ^[4] Pharmacognosy Research Group, Faculty of Pharmacy, International Islamic University Malaysia, Kuantan 25200, Pahang, Malaysia. ^[5]

关键词 antioxidant activity (IC50)botanical origin grilled beef heterocyclic amines (HCAs)partial least squares (PLS)stingless bee honey