Impact of Technological Processes on the Formation of Furosine, Acrylamide and Furan in Traditional Venezuelan Cocoa

  1. Moreno-Trujillo, T.R.
  2. Perez, E.
  3. Verardo, V.
  4. García-Villanova, B.
  5. Guerra-Hernández, E.J.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2024

Ausgabe: 13

Nummer: 6

Art: Artikel

DOI: 10.3390/FOODS13060829 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus