Cite
APA Citation
Zhou, K., Patrignani, F., Sun, Y., Lanciotti, R., & Xu, Z. (2021). inhibition of ethyl carbamate accumulation in soy sauce by adding quercetin and ornithine during thermal process. Food chemistry, 343, . http://access.bl.uk/ark:/81055/vdc_100118542039.0x00004f