Influence of precursors on the formation of 3‐MCPD and glycidyl esters in a model oil under simulated deodorization conditions
Author:
Affiliation:
1. Max Rubner‐Institut, Federal Research Institute for Nutrition and Food, Detmold, Germany
2. Westfälische Wilhelms‐Universität Münster, Institute of Food Chemistry, Münster, Germany
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201200226
Reference31 articles.
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3. 3-MCPD in food other than soy sauce or hydrolysed vegetable protein (HVP)
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