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Influence of extra virgin olive oil on the formation of heterocyclic amines in roasted beef steak

Influence of extra virgin olive oil on the formation of heterocyclic amines in roasted beef steak

Article citation: Jiyeong L, Dong A, Jung K, et al. Influence of extra virgin olive oil on the formation of heterocyclic amines in roasted beef steak. Food Sci Biotechnol. 2011;20(1):159–65.

Link to view/access: https://link.springer.com/article/10.1007/s10068-011-0022-9