Article Versions Notes

Shen X, Chen Y, Omedi JO, Oz E, Oz F, Xiao C, Zhou Y, Chen J, Zeng M. The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations. Foods. 2022; 11(22):3687. https://doi.org/10.3390/foods11223687

Shen, Xing, Yang Chen, Jacob Ojobi Omedi, Emel Oz, Fatih Oz, Chunwang Xiao, Yijun Zhou, Jie Chen, and Maomao Zeng. 2022. "The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations" Foods 11, no. 22: 3687. https://doi.org/10.3390/foods11223687

Shen, X., Chen, Y., Omedi, J. O., Oz, E., Oz, F., Xiao, C., Zhou, Y., Chen, J., & Zeng, M. (2022). The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations. Foods, 11(22), 3687. https://doi.org/10.3390/foods11223687