Inhibition of benzo[a]pyrene formation in charcoal-grilled pork sausages by ginger and its key compounds.
Xiaomin ZhangGaofeng HuChaoyang XuWen NieKezhou CaiHongmei FangBao-Cai XuPublished in: Journal of the science of food and agriculture (2023)
Ginger and its key compounds could effectively inhibit the formation of BaP in charcoal-grilled pork sausages. Phenolic compounds make the strongest contribution to the inhibition of Bap formation, and the inhibitory mechanism was related to the inhibition of lipid oxidation. © 2023 Society of Chemical Industry.
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