Analysis, Distribution, and Dietary Exposure of Glyoxal and Methylglyoxal in Cookies and Their Relationship with Other Heat-Induced Contaminants
Author:
Affiliation:
1. Consejo Superior de Investigaciones Científicas, Instituto del Frío-ICTAN, Jose Antonio Novais 10, 28040 Madrid, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf902815p
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