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Quantitative analysis of mutagenic heterocyclic aromatic amines in cooked meat using liquid chromatography–atmospheric pressure chemical ionisation tandem mass spectrometry

Food SafetyBiochemistryMedicineChemical ContaminantsMass SpectrometryForensic ToxicologyQuantitative AnalysisFood ContaminantAnalytical ChemistryToxicologyCooked MeatChemical ContaminantMeat QualityPharmacologyMeat ScienceFood ToxicologyChromatographyHealth Sciences