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.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2008

Volumen: 108

Número: 2

Pages: 607-615

Type: Article

DOI: 10.1016/J.FOODCHEM.2007.11.026 GOOGLE SCHOLAR
La source de données: Scopus