Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions
Karina Rossini, Caciano P. Z. Noreña, Adriano BrandelliVolume:
48
Language:
english
Pages:
7
DOI:
10.1007/s13197-010-0207-x
Date:
June, 2011
File:
PDF, 319 KB
english, 2011