Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health

Overview of attention for article published in Comprehensive Reviews in Food Science & Food Safety, May 2021

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Good Attention Score compared to outputs of the same age (66th percentile)
Good Attention Score compared to outputs of the same age and source (65th percentile)

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RT @IFT: Total volatile basic nitrogen (TVB-N) content is an important index for freshness in #meat. A new review in #IFTJournals explored…

Total volatile basic nitrogen (TVB-N) content is an important index for freshness in #meat. A new review in #IFTJournals explored formative pathways of TVB-N as well as the relationship between these compounds and human health. Check it out: https://t.c…

Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health https://t.co/q49q6cp2og

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