Effects of various roasting conditions on acrylamide, acrolein, and polycyclic aromatic hydrocarbons content in cocoa bean and the derived chocolates
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Effects of various roasting conditions on acrylamide, acrolein, and polycyclic aromatic hydrocarbons content in cocoa bean and the derived chocolates
description
im Juli 2016 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в липні 2016
@uk
name
Effects of various roasting co ...... ean and the derived chocolates
@en
Effects of various roasting co ...... ean and the derived chocolates
@nl
type
label
Effects of various roasting co ...... ean and the derived chocolates
@en
Effects of various roasting co ...... ean and the derived chocolates
@nl
prefLabel
Effects of various roasting co ...... ean and the derived chocolates
@en
Effects of various roasting co ...... ean and the derived chocolates
@nl
P2093
P2860
P1433
P1476
Effects of various roasting co ...... ean and the derived chocolates
@en
P2093
Grażyna Budryn
Joanna Oracz
Wiesława Krysiak
P2860
P304
P356
10.1080/07373937.2016.1175470
P577
2016-07-05T00:00:00Z