Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of α‑Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking
Kocadağlı, Tolgahan ; Gökmen, Vural
Journal of agricultural and food chemistry, 2016-10, Vol.64 (41), p.7838-7848 [Periódico revisado por pares]United States: American Chemical Society
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