تحميل...
Effect of Storage on Acrylamide and 5-hydroxymethylfurfural Contents in Selected Processed Plant Products with Long Shelf-life
This study investigated the effects of storage and temperature duration on the stability of acrylamide (AA) and 5-hydroxymethylfurfural (HMF) in selected foods with long shelf-life. Products were analysed fresh and stored at temperatures of 4 and 25 °C after 6 and 12 months (with the exception of so...
محفوظ في:
| الحاوية / القاعدة: | Plant Foods Hum Nutr |
|---|---|
| المؤلفون الرئيسيون: | , , , , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Springer US
2016
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4786603/ https://ncbi.nlm.nih.gov/pubmed/26768597 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s11130-015-0523-4 |
| الوسوم: |
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