Effect of frying process on furan content in foods and assessment of furan exposure of Spanish population
Keywords:
Fura
Deep-Frying
Cooking
Processing contaminants
Risk assessment
Materias Investigacion::Ciencias de la Salud::Nutrición y dietética
Project:
Spanish Ministry of Economy and Competitiveness (AGL2014-52636-P)
PIUNA (Plan de Investigación de la Universidad de Navarra)
Citation:
Juániz I, Zocco C, Mouro V, Cid V, De-Peña MP. Effect of frying process on furan content in foods and assessment of furan exposure of Spanish population. Food Sci Technol 2016;68:549-555
Statistics and impact
0 citas en
0 citas en
Items in Dadun are protected by copyright, with all rights reserved, unless otherwise indicated.