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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2024

Alea: 13

Zenbakia: 6

Mota: Artikulua

DOI: 10.3390/FOODS13060829 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus