Mitigation strategies of acrylamide, furans, heterocyclic...

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Food Research International 2016 / 10

Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods

Cécile, Rannou, Delphine, Laroque, Emilie, Renault, Carole, Prost, Thierry, Sérot
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Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2016.10.037
Date:
October, 2016
File:
PDF, 791 KB
english, 2016
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