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Formation and mitigation of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) in high temperature processed meat products: a review

Crossref DOI link: https://doi.org/10.1007/s44187-025-00391-w

Published Online: 2025-08-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Adeyeye, Samuel Ayofemi Olalekan

Sivapriya, Thiyagarajan

Sankarganesh, Palaniyandi
Funding

Funding for this research was provided by:

Hindustan Institute of Technology and Science (SEED/CRC/HITS/2022-23/015)
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Text and Data Mining valid from 2025-08-05

Version of Record valid from 2025-08-05
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Article History

Received: 23 August 2024

Accepted: 8 April 2025

First Online: 5 August 2025

Declarations

:

: Not applicable.

: Not applicable.

: The authors declare no competing interests.

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