Monitoring of acrylamide and phenolic compounds in table...

Food Chemistry 2019 / 07 Vol. 286

Monitoring of acrylamide and phenolic compounds in table olive after high hydrostatic pressure and cooking treatments

Lodolini, Enrico María, Cabrera-Bañegil, Manuel, Fernández, Antonio, Delgado-Adámez, Jonathan, Ramírez, Rosario, Martín-Vertedor, Daniel
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Volume:
286
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.01.191
Date:
July, 2019
File:
PDF, 1.73 MB
english, 2019
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