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Acrylamide and hydroxymethylfurfural in cakes: An approach ..:
Simões de Borba, Verônica
;
Cunha Lemos, Andressa
;
Paiva Rodrigues, Marcy Heli
..
Food Research International. 165 (2023) - p. 112518 , 2023
Link:
https://doi.org/10.1016/j.foodres.2023.112518
RT Journal T1
Acrylamide and hydroxymethylfurfural in cakes: An approach to reduce the formation of processing contaminants in sweet bakery products
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2023.112518&Exemplar=1&LAN=DE A1 Simões de Borba, Verônica A1 Cunha Lemos, Andressa A1 Paiva Rodrigues, Marcy Heli A1 Barnes Rodrigues Cerqueira, Maristela A1 Badiale–Furlong, Eliana PB Elsevier BV YR 2023 SN 0963-9969 JF Food Research International VO 165 SP 112518 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2023.112518 DO https://doi.org/10.1016/j.foodres.2023.112518 SF ELIB - SuUB Bremen
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