Article Versions Notes

Nie W, Cai K-z, Li Y-z, Zhang S, Wang Y, Guo J, Chen C-g, Xu B-c. Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages. Molecules. 2018; 23(12):3377. https://doi.org/10.3390/molecules23123377

Nie, Wen, Ke-zhou Cai, Yu-zhu Li, Shuo Zhang, Yu Wang, Jie Guo, Cong-gui Chen, and Bao-cai Xu. 2018. "Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages" Molecules 23, no. 12: 3377. https://doi.org/10.3390/molecules23123377

Nie, W., Cai, K.-z., Li, Y.-z., Zhang, S., Wang, Y., Guo, J., Chen, C.-g., & Xu, B.-c. (2018). Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages. Molecules, 23(12), 3377. https://doi.org/10.3390/molecules23123377