Citation: | FAN Heyu, HU Huiyu, LI Chang, et al. The Inhibitory Effect of Six Traditional Spices on the Formation of Heterocyclic Aromatic Amines in Fried Beef Patties[J]. Science and Technology of Food Industry, 2022, 43(17): 78−86. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110248. |
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