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Journal: FoodsVolume: 10Number: 2190
Article: Effects of Various Pre-Treatment and Cooking on the Levels of Biogenic Amines in Korean and Norwegian Mackerel
  • Authors:
  • Yang-Su Kim1,
  • Yuri Kim1,2 and
  • Hyunbeen Park1
  • et al.
Link: https://www.mdpi.com/2304-8158/10/9/2190

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