Cysteine alone or in combination with glycine...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2015 / 09 Vol. 63; Iss. 1

Cysteine alone or in combination with glycine simultaneously reduced the contents of acrylamide and hydroxymethylfurfural

Zou, Yueyu, Huang, Caihuan, Pei, Kehan, Cai, Yun, Zhang, Guangwen, Hu, Changying, Ou, Shiyi
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Volume:
63
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.03.104
Date:
September, 2015
File:
PDF, 257 KB
english, 2015
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