Food Additives
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-65433-7_16
Reference84 articles.
1. Alahakoon AU, Jayasena DD, Ramachandra S, Jo C (2015) Alternatives to nitrite in processed meat: up to date. Trends Food Sci Technol 45(1):37–49. https://www.sciencedirect.com/science/article/abs/pii/S0924224415001429
2. Armstrong DJ (2009) Food chemistry and U.S. food regulations. J Agric Food Chem 57(18):8180–8186
3. Bantle JP (2009) Dietary fructose and metabolic syndrome and diabetes. J Nutr 139(6):1263S–1268S
4. Beauchamp GK (2009) Sensory and receptor responses to umami: an overview of pioneering work. Am J Clin Nutr 90(3):723S–727S. https://doi.org/10.3945/ajcn.2009.27462E
5. BeMiller JN, Whistler RL (2009) Starch: chemistry and technology. Elsevier Science, 894pp. https://books.google.co.uk/books?id=Anbz_whRM2YC
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