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1 Ergebnisse
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Acrylamide increases and furanoic compounds decrease in pla..:
Pospiech, Jonas
;
Hoelzle, Eva
;
Schoepf, Alena
...
Food Chemistry. 439 (2024) - p. 138063 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2023.138063
RT Journal T1
Acrylamide increases and furanoic compounds decrease in plant-based meat alternatives during pan-frying
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2023.138063&Exemplar=1&LAN=DE A1 Pospiech, Jonas A1 Hoelzle, Eva A1 Schoepf, Alena A1 Melzer, Tanja A1 Granvogl, Michael A1 Frank, Jan PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 439 SP 138063 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2023.138063 DO https://doi.org/10.1016/j.foodchem.2023.138063 SF ELIB - SuUB Bremen
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