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APA Citation
Teng, H., Chen, Y., Lin, X., Lv, Q., Chai, T., Wong, F., Chen, L., & Xiao, J. (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, 129, 138–143. http://access.bl.uk/ark:/81055/vdc_100086504161.0x000030