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Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour
Sartori, Alan G. de O., de Alencar, Severino M., Bastos, Deborah H. M., d’Arce, Marisa A. B. Regitano, Skibsted, Leif H.Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-018-3078-4
Date:
April, 2018
File:
PDF, 918 KB
english, 2018