Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets-Reference-Cited by-同舟云学术

Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets

Published:2020-01-14 Issue:1 Volume:15 Page:e0227508
ISSN:1932-6203
Container-title:PLOS ONE
language:en
Short-container-title:PLoS ONE

Author:

Oz Emel^ORCID

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference44 articles.

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