A Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Frying

Simple item page
dc.contributor.authorMariotti Celis, Maria S.
dc.contributor.authorZúñiga, Rommy N.
dc.contributor.authorCortés, Pablo
dc.contributor.authorPedreschi Plasencia, Franco
dc.date.accessioned2020-07-23T15:51:11Z
dc.date.available2020-07-23T15:51:11Z
dc.date.issued2017
dc.fechaingreso.objetodigital2025-05-01
dc.format.extent8 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1111/1750-3841.13552
dc.identifier.issn0022-1147
dc.identifier.urihttps://doi.org/10.1111/1750-3841.13552
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/36955
dc.identifier.wosidWOS:000393681000029
dc.issue.numeroNo. 1
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final239
dc.pagina.inicio232
dc.revistaJournal of Food Sciencees_ES
dc.rightsacceso restringido
dc.subject.ddc650
dc.subject.deweyAdministraciónes_ES
dc.subject.ods03 Good health and well-being
dc.subject.odspa03 Salud y bienestar
dc.subject.otherFrituraes_ES
dc.subject.otherAlimentos fritoses_ES
dc.subject.otherAlmidónes_ES
dc.subject.otherFuranoses_ES
dc.titleA Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Fryinges_ES
dc.typeartículo
dc.volumenVol. 82
sipa.codpersvinculados18770
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
A kinetic study of furan formation in wheat flour-based model systems during frying.pdf
Size:
30.23 KB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Artículos de revistas