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Journal: FoodsVolume: 13Number: 185
Article: Analysis of Polycyclic Aromatic Hydrocarbons via GC-MS/MS and Heterocyclic Amines via UPLC-MS/MS in Crispy Pork Spareribs for Studying Their Formation during Frying
- Authors:
- Yu-Wen Lai1,
- Baskaran Stephen Inbaraj1 and
- Bing-Huei Chen2,*
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