Cite
HARVARD Citation
Yang, D. et al. (2019). Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS. Food chemistry. pp. 195-201. [Online].
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Yang, D. et al. (2019). Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS. Food chemistry. pp. 195-201. [Online].