Formation mechanism of polycyclic aromatic hydrocarbons in grilled beef and the mitigative effect of flavonoids

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Xiaomei Lv, Haolin Zhang, Qiuyi Lin, Ruiwei Xie, Bing‐Huei Chen, Yu‐Wen Lai, Hui Teng, Lei Chen, Hui Cao
Format:	Artículo Open Access
Published:	Wiley 2024
Subjects:	eFood
Online Access:	Acceder al recurso
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