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1 Ergebnisse
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Asparaginase enzyme reduces acrylamide levels in fried and ..:
Clelia Covino
;
Angela Sorrentino
;
Prospero Di Pierro
...
http://www.sciencedirect.com/science/article/pii/S2772753X23000266. , 2023
Link:
https://doi.org/10.1016/j.focha.2023.100206
RT Journal T1
Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:86ba7f8b614c4a5f93364bbf68e5509d&Exemplar=1&LAN=DE A1 Clelia Covino A1 Angela Sorrentino A1 Prospero Di Pierro A1 Alessandra Aiello A1 Raffaele Romano A1 Paolo Masi PB Elsevier YR 2023 K1 Acrylamide mitigation K1 Maillard reaction K1 Asparaginase enzyme K1 Preventase® K1 Pizza base K1 UHPLC-UV K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2772753X23000266 LK http://dx.doi.org/https://doi.org/10.1016/j.focha.2023.100206 DO https://doi.org/10.1016/j.focha.2023.100206 SF ELIB - SuUB Bremen
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