Cite
HARVARD Citation
Teng, H. et al. (2019). Inhibitory effect of the extract from Sonchus olearleu on the formation of carcinogenic heterocyclic aromatic amines during the pork cooking. Food and chemical toxicology. pp. 138-143. [Online].
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Teng, H. et al. (2019). Inhibitory effect of the extract from Sonchus olearleu on the formation of carcinogenic heterocyclic aromatic amines during the pork cooking. Food and chemical toxicology. pp. 138-143. [Online].