Effect of standard phenolic compounds and olive oil...

Food Chemistry 2011 Vol. 124; Iss. 1

Effect of standard phenolic compounds and olive oil phenolic extracts on acrylamide formation in an emulsion system

Kali Kotsiou, Maria Tasioula-Margari, Edoardo Capuano, Vincenzo Fogliano
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Volume:
124
Year:
2011
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2010.06.025
File:
PDF, 477 KB
english, 2011
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