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Mitigation of heterocyclic aromatic amines in cooked meat. Part I: Informed selection of antioxidants based on molecular modeling

DOIFull Paper Access

29

Citations

32

References

2020

Year

Maïa Meurillon, Magaly Angénieux, Frédéric Mercier, Patrick Blinet, Laurent Chaloin, Sylvie Chevolleau, Laurent Debrauwer, Erwan Engel
Food Chemistry

References

YearCitations

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