Acrylamide–Fat Correlation in Californian-Style Black Olives Using Near-Infrared Spectroscopy
Californian-style is one of the most important black table olive elaborations. During its processing, table olives produce acrylamide, a potential carcinogen compound generated during sterilization. In the present study, total fat and acrylamide content in Californian-style table olives were determi...
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| 主要な著者: | , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI AG
2023-09-01
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| シリーズ: | Chemosensors |
| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2227-9040/11/9/491 |
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