Formation and source analysis of potentially hazardous compounds in fried pepper sauce under different high‐temperature stir‐fry conditions
2016 ◽
2012 ◽
Vol 29
(4)
◽
pp. 048102
◽
Keyword(s):
2005 ◽
Vol 15
(3)
◽
pp. 3868-3873
◽
1973 ◽
Vol 31
◽
pp. 184-185
1974 ◽
Vol 32
◽
pp. 472-473
1977 ◽
Vol 35
◽
pp. 114-115
1970 ◽
Vol 28
◽
pp. 444-445
1970 ◽
Vol 28
◽
pp. 440-441
1969 ◽
Vol 27
◽
pp. 422-423
◽
1973 ◽
Vol 31
◽
pp. 18-19