黄明

Professor Supervisor of Doctorate Candidates

Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies

Release time:2024-01-01Hits:

Impact Factor:

6.6
Affiliation of Author(s):

食品科技学院
Journal:

Meat Science
Co-author:

Khan Iftikhar Ali,Khan Asad,Zou Ye,Zongshuai Zhu,Xu Weimin,Wang Daoying,Huang Ming
Correspondence Author:

HM
Document Code:

2c9e868c854d90ee0185517711004b97
Volume:

184
Translation or Not:

no
Date of Publication:

2022-02-01