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Wu X, Zhang Z, He Z, Wang Z, Qin F, Zeng M, Chen J. Effect of Freeze-Thaw Cycles on the Oxidation of Protein and Fat and Its Relationship with the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Raw Meat. Molecules. 2021; 26(5):1264. https://doi.org/10.3390/molecules26051264

Wu, Xingge, Zhigang Zhang, Zhiyong He, Zhaojun Wang, Fang Qin, Maomao Zeng, and Jie Chen. 2021. "Effect of Freeze-Thaw Cycles on the Oxidation of Protein and Fat and Its Relationship with the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Raw Meat" Molecules 26, no. 5: 1264. https://doi.org/10.3390/molecules26051264

Wu, X., Zhang, Z., He, Z., Wang, Z., Qin, F., Zeng, M., & Chen, J. (2021). Effect of Freeze-Thaw Cycles on the Oxidation of Protein and Fat and Its Relationship with the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Raw Meat. Molecules, 26(5), 1264. https://doi.org/10.3390/molecules26051264