# Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS

> Research article (Food Chemistry, 2018) · cited 81× · AI/ML

**Wikidata**: [openalex:W2893452694](https://www.wikidata.org/wiki/openalex:W2893452694)  
**Source**: https://4ort.xyz/entity/effects-of-smoking-or-baking-procedures-during-sausage-processing-on-the-formation-of-heterocyclic-amines-measured-using