Article Versions Notes

He X, Li B, Yu X, Zhuang Y, Li C, Dong L, Zhang Y, Wang S. Inhibiting Effects of Ginger and Rosemary on the Formation of Heterocyclic Amines, Polycyclic Aromatic Hydrocarbons, and Trans Fatty Acids in Fried Pork Balls. Foods. 2022; 11(23):3767. https://doi.org/10.3390/foods11233767

He, Xiaomei, Baichenyang Li, Xiaoyan Yu, Yuan Zhuang, Changmo Li, Lu Dong, Yan Zhang, and Shuo Wang. 2022. "Inhibiting Effects of Ginger and Rosemary on the Formation of Heterocyclic Amines, Polycyclic Aromatic Hydrocarbons, and Trans Fatty Acids in Fried Pork Balls" Foods 11, no. 23: 3767. https://doi.org/10.3390/foods11233767

He, X., Li, B., Yu, X., Zhuang, Y., Li, C., Dong, L., Zhang, Y., & Wang, S. (2022). Inhibiting Effects of Ginger and Rosemary on the Formation of Heterocyclic Amines, Polycyclic Aromatic Hydrocarbons, and Trans Fatty Acids in Fried Pork Balls. Foods, 11(23), 3767. https://doi.org/10.3390/foods11233767