Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar)

• Published in: Journal of Agricultural and Food Chemistry
• Main Authors: Costa, Mariana, Viegas, Olga, Melo, Armindo, Petisca, Catarina, Pinho, Olívia, Ferreira, Isabel M. P. L. V. O.
• Format: Article in Journal/Newspaper
• Language: English
• Published: American Chemical Society (ACS) 2009
• Subjects: Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1021/jf8035808; https://pubs.acs.org/doi/pdf/10.1021/jf8035808