Effect of Green Tea Marinades on the Formation of Heterocyclic Aromatic Amines and Sensory Quality of Pan-Fried Beef

AuthID
 P-003-3CT
6
Author(s)
Melo, A
·
Tipo de Documento
Article
Year published
2010
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 122, Número: 1, Páginas: 98-104 (7)
Indexing
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Scopus®
Crossref®86
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-77950594800
Wos: WOS:000277702200015
Source Identifiers
ISSN: 0308-8146
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