Effects of hydroxycinnamic acids on the reduction of furan and α-dicarbonyl compounds
Lee, Sang Mi, Zheng, Li Wei, Jung, Youngae, Hwang, Geum-Sook, Kim, Young-SukVolume:
312
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.126085
Date:
May, 2020
File:
PDF, 645 KB
2020