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Effects of frying conditions on the formation of heterocyclic amines and trans fatty acids in grass carp (Ctenopharyngodon idellus)

✍ Scribed by Wang, Y.; Hui, T.; Zhang, Y.W.; Liu, B.; Wang, F.L.; Li, J.K.; Cui, B.W.; Guo, X.Y.; Peng, Z.Q.

No coin nor oath required. For personal study only.

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