Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages. uri icon

authors

  • Nie, Wen
  • Cai, Ke-Zhou
  • Li, Yu-Zhu
  • Zhang, Shuo
  • Wang, Yu
  • Chen, Cong-Gui
  • Xu, Bao-Cai

publication date

  • January 1, 2018