Dynamics of microbial inactivation and acrylamide production in high‐temperature heat treatments

  1. Peñalver‐soto, J.L.
  2. Garre, A.
  3. Aznar, A.
  4. Fernández, P.S.
  5. Egea, J.A.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2021

Alea: 10

Zenbakia: 11

Mota: Artikulua

DOI: 10.3390/FOODS10112535 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus