Found: 2
Select item for more details and to access through your institution.
IMPORTANCE OF FREE RADICALS AND OCCURRING DURING FOOD PROCESSING.
- Published in:
- GIDA: The Journal of Food, 2011, v. 36, n. 6, p. 349
- By:
- Publication type:
- Article
EFFECT OF SODIUM METABISULFITE ADDITION AND BAKING TEMPERATURE ON MAILLARD REACTION IN BREAD.
- Published in:
- Journal of Food Quality, 2012, v. 35, n. 2, p. 144, doi. 10.1111/j.1745-4557.2012.00439.x
- By:
- Publication type:
- Article