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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2021

Volumen: 10

Número: 11

Type: Article

DOI: 10.3390/FOODS10112535 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus