Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing
糖替代是控制饼干加工过程中 α-二羰基和呋喃化合物形成的策略
期刊:Foods
影响因子:4.7
doi:10.3390/foods10092101
Fabrizio Cincotta, Selina Brighina, Concetta Condurso, Elena Arena, Antonella Verzera, Biagio Fallico
