γ-ray irradiation reduces the formation of polycyclic aromatic hydrocarbons during the baking of sausage

Publication date: Available online 27 February 2021Source: Radiation Physics and ChemistryAuthor(s): Yu-zhu Li, Ke-zhou Cai, Gao-feng Hu, Wen Nie, Xing-Yun Liu, Wei Xing, Baocai Xu, Cong-gui Chen

Source: Radiation Physics and Chemistry - February 28, 2021 Category: Physics Source Type: research