Formation of acrylamide and other heat-induced compounds during panela production
This article belongs to the Special Issue New Frontiers in Acrylamide Study in Foods: Formation, Analysis and Exposure Assessment.
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2020 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/209905 |
| Acceso en línea: | http://hdl.handle.net/10261/209905 |
| Access Level: | acceso abierto |
| Palabra clave: | Processing Acrylamide Furanic compounds Antioxidants Non-enzymatic browning Panela |
| Sumario: | This article belongs to the Special Issue New Frontiers in Acrylamide Study in Foods: Formation, Analysis and Exposure Assessment. |
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