Effects of Phenols from Olive Vegetation Water on Mutagenicity and Genotoxicity of Stored-Cooked Beef Patties

• 主要な著者: Dario Mercatante (著者), Sarah Curró (著者), Patrizia Rosignoli (著者), Vladimiro Cardenia (著者), Beatrice Sordini (著者), Agnese Taticchi (著者), Maria Teresa Rodriguez-Estrada (著者), Roberto Fabiani (著者)
• フォーマット: 図書
• 出版事項: MDPI AG, 2024-06-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

This explorative study aimed to assess the mutagenicity and genotoxicity of stored-cooked beef patties formulated with and without phenols (7.00 mg of phenols/80-g patty) extracted from olive vegetation water (OVW), as related to the formation of cholesterol oxidation products (COPs) and heterocycli...