Liu, X.; Chen, W.; Sun, M.; Lv, X.; Shen, X.; Chai, Z.; Zeng, M.
The Effect of Cumin on the Formation of β-Carboline Heterocyclic Amines in Smoked Meat and Simulated Systems. Foods 2025, 14, 299.
https://doi.org/10.3390/foods14020299
AMA Style
Liu X, Chen W, Sun M, Lv X, Shen X, Chai Z, Zeng M.
The Effect of Cumin on the Formation of β-Carboline Heterocyclic Amines in Smoked Meat and Simulated Systems. Foods. 2025; 14(2):299.
https://doi.org/10.3390/foods14020299
Chicago/Turabian Style
Liu, Xiuxiu, Wenyu Chen, Minghao Sun, Xufang Lv, Xing Shen, Zhongping Chai, and Maomao Zeng.
2025. "The Effect of Cumin on the Formation of β-Carboline Heterocyclic Amines in Smoked Meat and Simulated Systems" Foods 14, no. 2: 299.
https://doi.org/10.3390/foods14020299
APA Style
Liu, X., Chen, W., Sun, M., Lv, X., Shen, X., Chai, Z., & Zeng, M.
(2025). The Effect of Cumin on the Formation of β-Carboline Heterocyclic Amines in Smoked Meat and Simulated Systems. Foods, 14(2), 299.
https://doi.org/10.3390/foods14020299