Comparison of heterocyclic amines produced during frying in pork, beef, lamb
2025 · Applied Food Research · 0 citations
https://doi.org/10.1016/j.afres.2025.101135
Claim or correct this author profile
Claim this profile or suggest corrections to the name, affiliation, bio, photo, or paper titles. Approved changes appear as verified CitedEvidence overlays.
10
Papers
50
Citations
5
h-index
2
i10-index
Weijiang Fan is an academic researcher from Shandong Institute of Commerce & Technology. The author has contributed to research in topics: Chromium effects and bioremediation & Trace Elements in Health & Phytochemicals and Antioxidant Activities. The author has an h-index of 5, co-authored 9 publications.
ORCID: 0000-0003-1536-4301Click to start Chat