Article Versions Notes

Nadeem HR, Akhtar S, Ismail T, Sestili P, Lorenzo JM, Ranjha MMAN, Jooste L, Hano C, Aadil RM. Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts. Foods. 2021; 10(7):1466. https://doi.org/10.3390/foods10071466

Nadeem, Hafiz Rehan, Saeed Akhtar, Tariq Ismail, Piero Sestili, Jose Manuel Lorenzo, Muhammad Modassar Ali Nawaz Ranjha, Leonie Jooste, Christophe Hano, and Rana Muhammad Aadil. 2021. "Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts" Foods 10, no. 7: 1466. https://doi.org/10.3390/foods10071466

Nadeem, H. R., Akhtar, S., Ismail, T., Sestili, P., Lorenzo, J. M., Ranjha, M. M. A. N., Jooste, L., Hano, C., & Aadil, R. M. (2021). Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts. Foods, 10(7), 1466. https://doi.org/10.3390/foods10071466