A systematic study on the chemical model of polycyclic aromatic hydrocarbons formation from nutrients (glucose, amino acids, fatty acids) in food

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