Vinegars inhibiting of the generation of BaP in barbecued pork sausages by decreasing the pH and free radical scavenging
出版年份 2022 全文链接
标题
Vinegars inhibiting of the generation of BaP in barbecued pork sausages by decreasing the pH and free radical scavenging
作者
关键词
-
出版物
FOOD CONTROL
Volume 145, Issue -, Pages 109404
出版商
Elsevier BV
发表日期
2022-09-29
DOI
10.1016/j.foodcont.2022.109404
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