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Effect of plant polyphenols with different m-hydroxy and o-hydroxy groups on the inhibition of heterocyclic amines formation in roasted meat
Yang, Xiaoyue; Blecker, Christophe; Liu, Huan et al.
2023 • In Food Control, 153, p. 109960

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Effect of plant polyphenols with different m-hydroxy and o-hydroxy groups on the inhibition of heterocyclic amines formation in roasted meat - 1-s2.0-S0956713523003602-main.pdf

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