Effect of roasting time on the formation of benzopyrenes in roasted foods
| Autor: | Katherine P. Tinoco, Rafael Gonzalez-Cuello, Laura A. Tapia, Luis A. García-Zapateiro, Arnulfo Taron-Dunoyer |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Fluid Flow and Transfer Processes
Computer Networks and Communications Chemistry Health Toxicology and Mutagenesis 010401 analytical chemistry General Engineering 04 agricultural and veterinary sciences 040401 food science 01 natural sciences 0104 chemical sciences 0404 agricultural biotechnology General Materials Science Food science Social Sciences (miscellaneous) Roasting |
| Zdroj: | Contemporary Engineering Sciences. 11:1393-1400 |
| ISSN: | 1314-7641 1313-6569 |
| DOI: | 10.12988/ces.2018.83123 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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