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[Elsevier] Acrylamide increases and furanoic compounds decrease in plant-based meat alternatives during pan-frying

Mahdy_Bamdad Post time 2024-5-1 16:19:53 | Show all posts |Read mode
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journal£ºFood Chemistry

Authors£ºJonas Pospiech; Eva Hoelzle; Alena Schoepf; Tanja Melzer; Michael Granvogl; Jan Frank

Published date£º2024-5-

DOI£º10.1016/j.foodchem.2023.138063

PDF link£ºhttps://www.sciencedirect.com/sc ... 30881462302681X/pdf

Article link£ºhttp://dx.doi.org/10.1016/j.foodchem.2023.138063

Article Source£ºElsevier BV¡£


Remark£º

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Lady9 Senior Member
2024-5-1
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