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Journal: Foods, 2022
Volume: 11
Number: 3687
Article:
The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations
Authors:
by
Xing Shen, Yang Chen, Jacob Ojobi Omedi, Emel Oz, Fatih Oz, Chunwang Xiao, Yijun Zhou, Jie Chen and Maomao Zeng
Link:
https://www.mdpi.com/2304-8158/11/22/3687
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