Effects of selected amino acids and water-soluble vitamins on acrylamide formation in a ripe olive model system

  1. López-López, A.
  2. Beato, V.M.
  3. Sánchez, A.H.
  4. García-García, P.
  5. Montaño, A.
Aldizkaria:
Journal of Food Engineering

ISSN: 0260-8774

Argitalpen urtea: 2014

Alea: 120

Zenbakia: 1

Orrialdeak: 9-16

Mota: Artikulua

DOI: 10.1016/J.JFOODENG.2013.07.019 GOOGLE SCHOLAR
Datuen iturria: Scopus