Heterocyclic Amine Formation in Grilled Chicken Depending on Body Parts and Treatment Conditions
Pleva, D.; Lányi, K.; Monori, K.D.; Laczay, P. Heterocyclic Amine Formation in Grilled Chicken Depending on Body Parts and Treatment Conditions. Molecules 2020, 25, 1547. https://doi.org/10.3390/molecules25071547
Pleva D, Lányi K, Monori KD, Laczay P. Heterocyclic Amine Formation in Grilled Chicken Depending on Body Parts and Treatment Conditions. Molecules. 2020; 25(7):1547. https://doi.org/10.3390/molecules25071547
Chicago/Turabian StylePleva, Dániel, Katalin Lányi, Kitti Dóra Monori, and Péter Laczay. 2020. "Heterocyclic Amine Formation in Grilled Chicken Depending on Body Parts and Treatment Conditions" Molecules 25, no. 7: 1547. https://doi.org/10.3390/molecules25071547