Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper (Capsicum annuum L.)
Author:
Funder
Chung-Ang University
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10068-024-01623-y.pdf
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5. Chen X, Yu J, Cui H, Xia S, Zhang X, Yang B. Effect of temperature on flavor compounds and sensory characteristics of maillard reaction products derived from mushroom hydrolysate. Molecules. 23: 247 (2018)
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