Sepahpour, S. (2018). Inhibitory effect of mixture herbs/ spices on formation of heterocyclic amines and mutagenic activity of grilled beef. Taylor & Francis Group.
シカゴスタイル引用形Sepahpour, Shabnam. Inhibitory Effect of Mixture Herbs/ Spices On Formation of Heterocyclic Amines and Mutagenic Activity of Grilled Beef. Taylor & Francis Group, 2018.
MLA引用形式Sepahpour, Shabnam. Inhibitory Effect of Mixture Herbs/ Spices On Formation of Heterocyclic Amines and Mutagenic Activity of Grilled Beef. Taylor & Francis Group, 2018.
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