越好吃的烧烤,越致癌(5)
2020-06-07 13:27:栏目:文学
[16]Wongmaneepratip, W. and Vangnai, K. Effects of oil types and pH on carcinogenic polycyclic aromatic hydrocarbons (PAHs) in grilled chicken.Food Control,2017
策划:Emma,杰梨米,责编:Kuma,合作作者:云无心、周丽、刘言,封面图来源:站酷海洛。科学审核:谷传玲,中国首批注册营养师。