Effect of spices on the formation and inhibition of heterocyclic amines in barbecued pork
Crossref DOI link: https://doi.org/10.1007/s11694-023-02207-w
Published Online: 2023-11-07
Published Print: 2024-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zhou, Yajun
Zhang, Manman
Ma, Zhiyuan
Li, Zongping
Ma, Qingshu
Wang, Lu https://orcid.org/0000-0002-3475-3081
Text and Data Mining valid from 2023-11-07
Version of Record valid from 2023-11-07
Article History
Received: 9 May 2023
Accepted: 6 October 2023
First Online: 7 November 2023
Declarations
:
: The authors have declared no conflicts of interest for this article.