D. Yang Et Al. , "Processing stage-guided effects of spices on the formation and accumulation of heterocyclic amines in smoked and cooked sausages," FOOD BIOSCIENCE , vol.47, 2022
Yang, D. Et Al. 2022. Processing stage-guided effects of spices on the formation and accumulation of heterocyclic amines in smoked and cooked sausages. FOOD BIOSCIENCE , vol.47 .
Yang, D., He, Z., Wang, Z., Fang, Q., ÖZ, F., Chen, J., ... Zeng, M.(2022). Processing stage-guided effects of spices on the formation and accumulation of heterocyclic amines in smoked and cooked sausages. FOOD BIOSCIENCE , vol.47.
Yang, Diaodiao Et Al. "Processing stage-guided effects of spices on the formation and accumulation of heterocyclic amines in smoked and cooked sausages," FOOD BIOSCIENCE , vol.47, 2022
Yang, Diaodiao Et Al. "Processing stage-guided effects of spices on the formation and accumulation of heterocyclic amines in smoked and cooked sausages." FOOD BIOSCIENCE , vol.47, 2022
Yang, D. Et Al. (2022) . "Processing stage-guided effects of spices on the formation and accumulation of heterocyclic amines in smoked and cooked sausages." FOOD BIOSCIENCE , vol.47.
@article{article, author={Diaodiao Yang Et Al. }, title={Processing stage-guided effects of spices on the formation and accumulation of heterocyclic amines in smoked and cooked sausages}, journal={FOOD BIOSCIENCE}, year=2022}