Fermented Vegetables Containing Benzoic and Ascorbic Acids As Additives: Benzene Formation during Storage and Impact of Additives on Quality Parameters-Reference-Cited by-同舟云学术

Fermented Vegetables Containing Benzoic and Ascorbic Acids As Additives: Benzene Formation during Storage and Impact of Additives on Quality Parameters

Published:2011-03-01 Issue:6 Volume:59 Page:2403-2409
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Casado Francisco Javier¹,Sánchez Antonio Higinio¹,De Castro Antonio¹,Rejano Luis¹,Beato Víctor Manuel¹,Montaño Alfredo¹

Affiliation:

1. Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (C.S.I.C.), Avenida Padre García Tejero 4, 41012 Seville, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf104620p

Reference34 articles.

1. Chemical Composition of Fermented Green Olives

2. Controlled Fermentation of Caperberries

3. Kinetics of the destruction by heat of colour and texture of pickled green olives

4. EU. European Parliament and Council Directive No 95/2/EC of 29 February 1995 on food additives other than colours and sweeteners. OJ No. L61,18.3.1995.

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