Hydroxymethylfurfural and methylfurfural content of selected bakery products
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Assessment of hydroxymethylfurfural intake in the Spanish dietFood security: the challenge of increasing wheat yield and the importance of not compromising food safety5-Hydroxymethylfurfural (HMF) as a building block platform: Biological properties, synthesis and synthetic applicationsEffects of abiotic stress and crop management on cereal grain composition: implications for food quality and safety.Evidence does not support a role for gallic acid in Phragmites australis invasion success.Toxic compounds in honey.The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread.Toasting Time and Cooking Formulation Affect Browning Reaction Products Development in Corn Flakes
P2860
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P2860
Hydroxymethylfurfural and methylfurfural content of selected bakery products
description
2000 nî lūn-bûn
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2000 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
2000 թվականի հունվարին հրատարակված գիտական հոդված
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2000年の論文
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2000年論文
@yue
2000年論文
@zh-hant
2000年論文
@zh-hk
2000年論文
@zh-mo
2000年論文
@zh-tw
2000年论文
@wuu
name
Hydroxymethylfurfural and methylfurfural content of selected bakery products
@ast
Hydroxymethylfurfural and methylfurfural content of selected bakery products
@en
type
label
Hydroxymethylfurfural and methylfurfural content of selected bakery products
@ast
Hydroxymethylfurfural and methylfurfural content of selected bakery products
@en
prefLabel
Hydroxymethylfurfural and methylfurfural content of selected bakery products
@ast
Hydroxymethylfurfural and methylfurfural content of selected bakery products
@en
P2093
P1476
Hydroxymethylfurfural and methylfurfural content of selected bakery products
@en
P2093
Antonio Ramı́rez-Jiménez
Belén Garcı́a-Villanova
Eduardo Guerra-Hernández
P304
P356
10.1016/S0963-9969(00)00102-2
P577
2000-01-01T00:00:00Z