Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods
書誌事項
- 公開日
- 2016-12
- 権利情報
-
- https://www.elsevier.com/tdm/userlicense/1.0/
- DOI
-
- 10.1016/j.foodres.2016.10.037
- 公開者
- Elsevier BV
この論文をさがす
収録刊行物
-
- Food Research International
-
Food Research International 90 154-176, 2016-12
Elsevier BV