Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball
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Title
Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball
Authors
Keywords
Beef, Meat, Antioxidants, Fats, Raw materials, Amines, Lipids, Phenols
Journal
PLoS One
Volume 14, Issue 8, Pages e0221680
Publisher
Public Library of Science (PLoS)
Online
2019-08-28
DOI
10.1371/journal.pone.0221680
References
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