Lu, J.; Li, M.; Shen, M.; Xie, J.; Xie, M.
Advanced Glycation End Products and Nitrosamines in Sausages Influenced by Processing Parameters, Food Additives and Fat during Thermal Processing. Foods 2023, 12, 394.
https://doi.org/10.3390/foods12020394
AMA Style
Lu J, Li M, Shen M, Xie J, Xie M.
Advanced Glycation End Products and Nitrosamines in Sausages Influenced by Processing Parameters, Food Additives and Fat during Thermal Processing. Foods. 2023; 12(2):394.
https://doi.org/10.3390/foods12020394
Chicago/Turabian Style
Lu, Jingnan, Mingyu Li, Mingyue Shen, Jianhua Xie, and Mingyong Xie.
2023. "Advanced Glycation End Products and Nitrosamines in Sausages Influenced by Processing Parameters, Food Additives and Fat during Thermal Processing" Foods 12, no. 2: 394.
https://doi.org/10.3390/foods12020394
APA Style
Lu, J., Li, M., Shen, M., Xie, J., & Xie, M.
(2023). Advanced Glycation End Products and Nitrosamines in Sausages Influenced by Processing Parameters, Food Additives and Fat during Thermal Processing. Foods, 12(2), 394.
https://doi.org/10.3390/foods12020394