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Journal: Foods, 2022
Volume: 11
Number: 3767
3767
Article: Inhibiting Effects of Ginger and Rosemary on the Formation of Heterocyclic Amines, Polycyclic Aromatic Hydrocarbons, and Trans Fatty Acids in Fried Pork Balls
Authors: by Xiaomei He, Baichenyang Li, Xiaoyan Yu, Yuan Zhuang, Changmo Li, Lu Dong, Yan Zhang and Shuo Wang
Link: https://www.mdpi.com/2304-8158/11/23/3767

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