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pro vyhledávání: '"Heterocyclic amines determination by ASE–UHPLC-HRAMS"'
Autor:
Muhammad Nadeem, Evan Wheeler, Melissa C. Hamilton, Raymond Thomas, Natalia P. Vidal, Thu Huong Pham, Karen M. Doody, Charles F. Manful
Publikováno v:
MethodsX, Vol 6, Iss, Pp 2686-2697 (2019)
MethodsX
MethodsX
Graphical abstract
Cooking techniques such as grilling confer several benefits to meat during food preparation including improved palatability, digestibility, preservation, and safety, as well as enhancing the sensory characteristics and net nut
Cooking techniques such as grilling confer several benefits to meat during food preparation including improved palatability, digestibility, preservation, and safety, as well as enhancing the sensory characteristics and net nut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8765e04203c140b7073dc943e4424571
https://doi.org/10.1016/j.mex.2019.11.014
https://doi.org/10.1016/j.mex.2019.11.014
Akademický článek
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