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1 Ergebnisse
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Effect of temperature, pH, metal ions, and oil type on Chin..:
Gao, Hui-Hui
;
Wang, Xue-De
;
Zhang, Yi-Wei
...
Food Control. 161 (2024) - p. 110406 , 2024
Link:
https://doi.org/10.1016/j.foodcont.2024.110406
RT Journal T1
Effect of temperature, pH, metal ions, and oil type on Chinese quince proanthocyanidins' thermal stability, antioxidant activity, and inhibition of heterocyclic amine formation during simulated frying
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodcont.2024.110406&Exemplar=1&LAN=DE A1 Gao, Hui-Hui A1 Wang, Xue-De A1 Zhang, Yi-Wei A1 Gao, Xin A1 Yuan, Jing-Yang A1 Zhao, Tian-Pei A1 Qin, Zhao A1 Liu, Hua-Min PB Elsevier BV YR 2024 SN 0956-7135 JF Food Control VO 161 SP 110406 LK http://dx.doi.org/https://doi.org/10.1016/j.foodcont.2024.110406 DO https://doi.org/10.1016/j.foodcont.2024.110406 SF ELIB - SuUB Bremen
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