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Ewa Śnieżek, Magdalena Szumska, Agnieszka Nowak & Beata Janoszka. (2022) The effect of onion and garlic on non-polar heterocyclic aromatic amines (α-, β-, γ- and δ-carbolines) formation in pan-fried meat and gravy. Food Additives & Contaminants: Part A 39:1, pages 35-51.
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