| 标题 |
Effects of potential key substances in woodchips smoldering smoke on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in Frankfurter sausages |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Yi-qun Cheng; Malte Leible; Marina Rigling; Jochen Weiss; Yan-yan Zhang; Monika Gibis 出版日期:2024-06-10 |
| 求助人 | |
| 下载 |
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(2025-6-4)