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1 Ergebnisse
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Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydro..:
Ma, Lukai
;
Liu, Guoqin
;
Cheng, Weiwei
...
International Journal of Food Science & Technology. 55 (2019) 4 - p. 1833-1842 , 2019
Link:
https://doi.org/10.1111/ijfs.14462
RT Journal T1 <Title>Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.14462&Exemplar=1&LAN=DE A1 Ma, Lukai A1 Liu, Guoqin A1 Cheng, Weiwei A1 Liu, Xinqi A1 Liu, Huifan A1 Wang, Qin A1 Mao, Guoxing A1 Cai, Xintong A1 Brennan, Charles A1 Brennan, Margaret A. PB Wiley YR 2019 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 55 IS 4 SP 1833 OP 1842 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.14462 DO https://doi.org/10.1111/ijfs.14462 SF ELIB - SuUB Bremen
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