著者名,論文名,雑誌名,ISSN,出版者名,出版日付,巻,号,ページ,URL,URL(DOI)
Monika Gibis,"Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment",Comprehensive Reviews in Food Science and Food Safety,1541-4337,Wiley,2016-01-22,15,2,269-302,https://cir.nii.ac.jp/crid/1360574096309353600,https://doi.org/10.1111/1541-4337.12186