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This document reviews the formation of heterocyclic aromatic amines (HAs), which are mutagenic and carcinogenic compounds produced during the heating of meat and fish at high temperatures. It discusses the identification of precursors such as creatinine, amino acids, and carbohydrates, and the use of model systems to study the reaction mechanisms and strategies for reducing HAs. The review highlights the significance of the Maillard reaction and the influence of various factors on the formation of these har

Author

3957131

Language

EN