Article ISI SCOPUS
Journal of Agricultural and Food Chemistry  (2012)

Furan Occurrence in Starchy Food Model Systems Processed at High Temperatures: Effect of Ascorbic Acid and Heating Conditions

Mariotti M.; Granby K.; Fromberg, A; Risum J.; Agosin, E; Pedreschi, F.

Más información

Título según WOS: Furan Occurrence in Starchy Food Model Systems Processed at High Temperatures: Effect of Ascorbic Acid and Heating Conditions
Título según SCOPUS: Furan occurrence in starchy food model systems processed at high temperatures: Effect of ascorbic acid and heating conditions
Título de la Revista: Journal of Agricultural and Food Chemistry
Volumen: 60
Número: 40
Editorial: American Chemical Society
Fecha de publicación: 2012
Página de inicio: 10162
Página final: 10169
Idioma: English
URL: http://www.scopus.com/inward/record.url?eid=2-s2.0-84867345604&partnerID=40&md5=038f7175a01f5efed1388aa491ce83e2
DOI:

10.1021/jf3022699
Notas: ISI, SCOPUS