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Determination of heterocyclic amines in braised sauce beef and the effects of different cooking conditions on the formation of heterocyclic amines

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What this work says

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The assessment of commercial beef and chicken bouillons in terms of heterocyclic aromatic amines and some of their precursors

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What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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Development of a Modified QuEChERS Method Based on Magnetic Multi-Walled Carbon Nanotubes as a Clean-Up Adsorbent for the Analysis of Heterocyclic Aromatic Amines in Braised Sauce Beef

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