Shen, X. Et Al. 2022. The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations. FOODS , vol.11, no.22 .

Shen, X., Chen, Y., Omedi, J. O., ÖZ, E., ÖZ, F., Xiao, C., ... Zhou, Y.(2022). The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations. FOODS , vol.11, no.22.

Shen, Xing Et Al. "The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations," FOODS , vol.11, no.22, 2022

Shen, Xing Et Al. "The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations." FOODS , vol.11, no.22, 2022

Shen, X. Et Al. (2022) . "The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations." FOODS , vol.11, no.22.

@article{article, author={Xing Shen Et Al. }, title={The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations}, journal={FOODS}, year=2022}