Carbohydrates, especially mono- and disaccharides in excess inhibit the formation of mutagenic heterocyclic amines during frying of meat

amidon carbohidratos carbohydrates carne cows dried milk fritura friture frying glucide glucosa glucose heterocyclic compounds inhibition lactosa lactose lait leche leche en polvo meat milk mutagens organic nitrogen compounds starch vaca vache viande