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.
Aldizkaria:
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

ISSN: 1944-0049,  1464-5122

Argitalpen urtea: 2014

Alea: 31

Zenbakia: 2

Orrialdeak: 242-249

Mota: Artikulua

DOI: 10.1080/19440049.2013.871756 GOOGLE SCHOLAR
Datuen iturria: Scopus