Effects of sugars in batter formula and baking conditions on 5-hydroxymethylfurfural and furfural formation in sponge cake models

出版年份 2012 全文链接

标题

作者

关键词

出版物

Volume 49, Issue 1, Pages 439-445

出版商

Elsevier BV

发表日期

2012-07-20

DOI

10.1016/j.foodres.2012.07.012

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