Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants
在添加抗氧化剂的传统烘焙体系中，3-、2-氯丙二醇和缩水甘油酯的变化
期刊:Foods
影响因子:5.1
doi:10.3390/foods9060739
Goh, Kok Ming; Wong, Yu Hua; Abas, Faridah; Lai, Oi Ming; Mat Yusoff, Masni; Tan, Tai Boon; Wang, Yonghua; Nehdi, Imeddedine Arbi; Tan, Chin Ping
