Old Web
English
Sign In
Acemap
>
Paper
>
Polycyclic aromatic hydrocarbons (PAHs) in smoked and non‐smoked paprika samples
Polycyclic aromatic hydrocarbons (PAHs) in smoked and non‐smoked paprika samples
2020
Mária Berki
Hussein G. Daood
Nóra Adányi
Rita Tömösközi-Farkas
Keywords:
Chemistry
Food science
Correction
Source
Cite
Save
Machine Reading By IdeaReader
26
References
0
Citations
NaN
KQI
[]