The incorporation of polysaccharides in grilled beef patties: influence on the levels of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines
Crossref DOI link: https://doi.org/10.1007/s11694-020-00486-1
Published Online: 2020-05-18
Published Print: 2020-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Esfahani Mehr, Atefeh
Hosseini, Seyed Ebrahim
Seyadain Ardebili, Seyed Mahdi
Mousavi Khaneghah, Amin
Text and Data Mining valid from 2020-05-18
Version of Record valid from 2020-05-18
Article History
Received: 6 January 2020
Accepted: 12 May 2020
First Online: 18 May 2020