reference/1651201

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/1651201

Outgoing Links

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endingPage	17
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publicationName	Journal of chromatography. B, Analytical technologies in the biomedical and life sciences
startingPage	11
bibliographicCitation	Bordas M, Moyano E, Puignou L, Galceran MT. Formation and stability of heterocyclic amines in a meat flavour model system. Effect of temperature, time and precursors. J Chromatogr B Analyt Technol Biomed Life Sci. 2004 Mar 25;802(1):11–7. doi: 10.1016/j.jchromb.2003.09.024. PMID: 15035992.
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date	2004-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://pubmed.ncbi.nlm.nih.gov/15035992 https://doi.org/10.1016/j.jchromb.2003.09.024
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language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Formation and stability of heterocyclic amines in a meat flavour model system. Effect of temperature, time and precursors
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Total number of triples: 43.