Title: Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS.

Author(s): Yang DD, He ZY, Gao DM, Qin F, Deng SL, Wang P, Xu XL, Chen J, Zeng MM*

Source: Food Chemistry Volume 276, Pages 195-201 Published: 26 September 2018

IF: 5.399 DOI: 10.1016/j.foodchem.2018.09.160