Effects of nutmeg and ginger essential oils and their nanoemulsions on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef patties during 90 days freezing storage
Crossref DOI link: https://doi.org/10.1007/s11694-019-00125-4
Published Online: 2019-04-10
Published Print: 2019-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Esfahani Mehr, Atefeh
Hosseini, Seyed Ebrahim http://orcid.org/0000-0003-4613-2546
Seyadain Ardebili, Seyed Mahdi
Text and Data Mining valid from 2019-04-10
Article History
Received: 14 November 2018
Accepted: 8 April 2019
First Online: 10 April 2019