Effect of oxygen availability and pH on the furan concentration formed during thermal preservation of plant-based foods
| Image |  |
|---|---|
| Description | scientific article published on 16 February 2016 |
| Author/s |
author: Marc E.G. Hendrickx Tara Grauwet Biniam Kebede Ann Van Loey |
| Publication date | February 16, 2016 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |