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.
Revue:
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment
ISSN: 1944-0049
Année de publication: 2014
Volumen: 31
Número: 2
Pages: 242-249
Type: Article