Comparative study of the use of sarcosine, proline and glycine as acrylamide inhibitors in ripe olive processing

  1. Sánchez, A.H.
  2. Beato, V.M.
  3. López-López, A.
  4. Montaño, A.
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

ISSN: 1944-0049

Any de publicació: 2014

Volum: 31

Número: 2

Pàgines: 242-249

Tipus: Article

DOI: 10.1080/19440049.2013.871756 GOOGLE SCHOLAR