Comparative study of the use of sarcosine, proline and glycine as acrylamide inhibitors in ripe olive processing
- Sánchez, A.H.
- Beato, V.M.
- López-López, A.
- Montaño, A.
Zeitschrift:
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment
ISSN: 1944-0049
Datum der Publikation: 2014
Ausgabe: 31
Nummer: 2
Seiten: 242-249
Art: Artikel