Effect of green tea, red wine and beer on formation of heterocyclic aromatic amines in grilled beef: influence of sensory characteristics
[Abstract]
| Autor principal: | |
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| Outros Autores: | , , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2008
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| Assuntos: | |
| Texto completo: | https://hdl.handle.net/10216/93831 |
| País: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/93831 |