Evaluation of the potential of annatto seed powder to reduce the formation of heterocyclic amines in charcoal-grilled and pan-fried beef patties

1. de Moura Neves-Gonçalves, T.
2. Pinto, E.
3. Viegas, O.
4. Braga, A.R.C.
5. de Souza Mesquita, L.M.
6. Ferreira, I.M.P.L.V.O.
7. García-Jares, C.
8. De Rosso, V.V.
9. Domene, S.M.Á.