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Mitigation of heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide in air-fried chicken and beef: effects of cooking methods and marinades

Crossref DOI link: https://doi.org/10.1007/s10068-025-02005-8

Published Online: 2025-09-27

Published Print: 2025-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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