Effect of frying process on furan content in foods and assessment of furan exposure of Spanish population

  1. Juániz, I.
  2. Zocco, C.
  3. Mouro, V.
  4. Cid, C.
  5. De Peña, M.P.
Revue:
LWT

ISSN: 0023-6438

Année de publication: 2016

Volumen: 68

Pages: 549-555

Type: Article

DOI: 10.1016/J.LWT.2015.12.061 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus