Exploring the roles of excess amino acids, creatine, creatinine, and glucose in the formation of heterocyclic aromatic amines by UPLC-MS/MS

  1. Zhang, H.
  2. Lv, X.
  3. Su, W.
  4. Chen, B.-H.
  5. Lai, Y.-W.
  6. Xie, R.
  7. Lin, Q.
  8. Chen, L.
  9. Cao, H.
Zeitschrift:
Food Chemistry

ISSN: 1873-7072 0308-8146

Datum der Publikation: 2024

Ausgabe: 446

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2024.138760 GOOGLE SCHOLAR