Biogenic amines and volatile N-nitrosamines in Chinese smoked-cured bacon (Larou) from industrial and artisanal origins
Release time:2024-01-01Hits:
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Impact Factor:
3.3
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Affiliation of Author(s):
食品科技学院
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Journal:
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
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Co-author:
Li Dawei,Zhang Wangang
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Correspondence Author:
Wangang Zhang
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Document Code:
2c9e868c8c48e13c018c499f0fb5017b
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Volume:
16
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Issue:
2
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Page Number:
143-160
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Translation or Not:
no
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Date of Publication:
2023-04-03
