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HARVARD Citation
Zhu, Q. et al. (2016). Inhibitory effects of selected dietary flavonoids on the formation of total heterocyclic amines and 2-amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine (PhIP) in roast beef patties and in chemical models. Food & function. 7 (2), pp. 1057-1066. [Online].