Effect of frying process on furan content in foods and assessment of furan exposure of Spanish population-Reference-Cited by-同舟云学术

Effect of frying process on furan content in foods and assessment of furan exposure of Spanish population

Published:2016-05 Issue: Volume:68 Page:549-555
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Juániz Isabel,Zocco Concetta,Mouro Vanessa,Cid Concepción,De Peña M. Paz

Funder

Spanish Ministry of Economy and Competitiveness

PIUNA (Plan de Investigación de la Universidad de Navarra)

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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