Effects of toasting procedures on the levels of polycyclic aromatic hydrocarbons in toasted bread

  1. Rey-Salgueiro, L.
  2. García-Falcón, M.S.
  3. Martínez-Carballo, E.
  4. Simal-Gándara, J.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2008

Alea: 108

Zenbakia: 2

Orrialdeak: 607-615

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2007.11.026 GOOGLE SCHOLAR
Datuen iturria: Scopus