Study of Hydroxymethylfurfural and Furfural Formation in Cakes During Baking in Different Ovens, Using a Validated Multiple-Stage Extraction-Based Analytical Method

AuthID
 P-006-659
5
Author(s)
Perez Palacios, T
·
Tipo de Documento
Article
Year published
2013
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 141, Número: 4, Páginas: 3349-3356 (8)
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Scopus®
Crossref®17
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Publication Identifiers
Pubmed: 23993492
SCOPUS: 2-s2.0-84884579556
Wos: WOS:000324848000009
Source Identifiers
ISSN: 0308-8146
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