Wang, H. Et Al. 2023. Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review. Food Chemistry: X , vol.19 .

Wang, H., Chu, X., Du, P., He, H., He, F., Liu, Y., ... Wang, W.(2023). Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review. Food Chemistry: X , vol.19.

Wang, Haijie Et Al. "Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review," Food Chemistry: X , vol.19, 2023

Wang, Haijie Et Al. "Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review." Food Chemistry: X , vol.19, 2023

Wang, H. Et Al. (2023) . "Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review." Food Chemistry: X , vol.19.

@article{article, author={Haijie Wang Et Al. }, title={Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review}, journal={Food Chemistry: X}, year=2023}