Effect of smoking processes on the contents of 10 major phenolic compounds in smoked fillets of herring (Cuplea harengus)

Author： Serot T. Baron R. Knockaert C. Vallet J.L.

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.85, Iss.1, 2004-03, pp. : 111-120

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