Cite
HARVARD Citation
Lai, Y. et al. (2023). Extraction of heterocyclic amines and polycyclic aromatic hydrocarbons from pork jerky and the effect of flavoring on formation and inhibition. Food chemistry. p. . [Online].
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Lai, Y. et al. (2023). Extraction of heterocyclic amines and polycyclic aromatic hydrocarbons from pork jerky and the effect of flavoring on formation and inhibition. Food chemistry. p. . [Online].