Accumulation of heterocyclic amines across low-temperature...

Food Research International 2020 / 11 Vol. 137

Accumulation of heterocyclic amines across low-temperature sausage processing stages as revealed by UPLC-MS/MS

DiaodiaoYang,, Jing, Jing, Zhang, Zhigang, He, Zhiyong, Qin, Fang, Chen, Jie, Zeng, Maomao
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Volume:
137
Journal:
Food Research International
DOI:
10.1016/j.foodres.2020.109668
Date:
November, 2020
File:
PDF, 745 KB
2020
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