![](/img/cover-not-exists.png)
Changes in glyoxal and methylglyoxal content in the fried dough twist during frying and storage
Liu, Huicui, Li, JuxiuVolume:
238
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-013-2110-y
Date:
February, 2014
File:
PDF, 536 KB
english, 2014