Supplemental material
Food Additives & Contaminants: Part A
Volume 39, 2022 - Issue 1
Articles
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
Ewa ŚnieżekDepartment of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Katowice, Poland
https://orcid.org/0000-0002-7599-6063View further author information
https://orcid.org/0000-0002-7599-6063View further author information, Magdalena SzumskaDepartment of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Katowice, Polandhttps://orcid.org/0000-0003-0916-9972View further author information
https://orcid.org/0000-0003-0916-9972View further author information, Agnieszka NowakDepartment of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Katowice, Polandhttps://orcid.org/0000-0002-1947-9299View further author information
https://orcid.org/0000-0002-1947-9299View further author information & Beata JanoszkaDepartment of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Katowice, PolandCorrespondence[email protected]
https://orcid.org/0000-0003-3017-0740View further author information
https://orcid.org/0000-0003-3017-0740View further author information