Formation and stability of heterocyclic amines in a meat flavour model system: Effect of temperature, time and precursors
- 25 March 2004
- journal article
- Published by Elsevier in Journal of Chromatography B
- Vol. 802 (1) , 11-17
- https://doi.org/10.1016/j.jchromb.2003.09.024
Abstract
No abstract availableKeywords
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