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.
Aldizkaria:
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment
ISSN: 1944-0049
Argitalpen urtea: 2014
Alea: 31
Zenbakia: 2
Orrialdeak: 242-249
Mota: Artikulua