Dániel Pleva - Search Results

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Heterocyclic Amine Formation in Grilled Chicken Depending on Body Parts and Treatment Conditions.

Pleva D, Lányi K, Monori KD, Laczay P. Pleva D, et al. Molecules. 2020 Mar 28;25(7):1547. doi: 10.3390/molecules25071547. Molecules. 2020. PMID: 32231032 Free PMC article.

Predictive Correlation between Apparent Sensory Properties and the Formation of Heterocyclic Amines in Chicken Breast as a Function of Grilling Temperature and Time.

Pleva D, Lányi K, Darnay L, Laczay P. Pleva D, et al. Foods. 2020 Apr 2;9(4):412. doi: 10.3390/foods9040412. Foods. 2020. PMID: 32252238 Free PMC article.

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