Treatments to inhibit the browning reactions in model solutions of olive fruit extracts

  1. Segovia-Bravo, K.A.
  2. Jarén-Galán, M.
  3. García-García, P.
  4. Garrido-Fernández, A.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2010

Volumen: 123

Número: 3

Pages: 741-746

Type: Article

DOI: 10.1016/J.FOODCHEM.2010.05.044 GOOGLE SCHOLAR
La source de données: Scopus