Title: Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS.
Author(s):Yang DD, He ZY, Gao DM, Qin F, Deng SL, Wang P, Xu XL, Chen J, Zeng MM*
Source:Food ChemistryVolume276, Pages195-201Published: 26 September 2018
IF: 5.399 DOI:10.1016/j.foodchem.2018.09.160
