Use of 2,5-dimethyl-4-hydroxy-3(2H)-furanone in preventing oxidation during fat frying of potato chips and baking of croissants
Lalas, Stavros, Athanasiadis, Vasilios, Katsoulis, Kostas, Karageorgou, Ioanna, Bozinou, Eleni, Dourtoglou, Vassilis G.Language:
english
Journal:
Journal of Food Measurement and Characterization
DOI:
10.1007/s11694-018-9735-2
Date:
January, 2018
File:
PDF, 1.10 MB
english, 2018