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Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour
- Source :
- Giovanini de Oliveira Sartori , A , Alencar , S M , Bastos , D H M , Regitano d'Arce , M A B & Skibsted , L H 2018 , ' Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour ' , European Food Research and Technology , vol. 244 , no. 9 , pp. 1657-1663 .
- Publication Year :
- 2018
Details
- Database :
- OAIster
- Journal :
- Giovanini de Oliveira Sartori , A , Alencar , S M , Bastos , D H M , Regitano d'Arce , M A B & Skibsted , L H 2018 , ' Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour ' , European Food Research and Technology , vol. 244 , no. 9 , pp. 1657-1663 .
- Notes :
- English
- Publication Type :
- Electronic Resource
- Accession number :
- edsoai.on1322714445
- Document Type :
- Electronic Resource