Food Research International
 2024
DOI: 10.1016/j.foodres.2024.114633
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Effects of potential key substances in woodchips smoldering smoke on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in Frankfurter sausages

Yi-qun Cheng,
Malte Leible,
Marina Rigling
et al.
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