Sourdough Lactic Acid Bacteria as Functional Microorganisms for Technological Purposes
Book chapter (April 2024)
The most recent citing publications are shown below. View all 12 publications that cite this research output on Dimensions.
Elimination of Acrolein by Disodium 5′-Guanylate or Disodium 5′-Inosinate at High Temperature and Its Application in Roasted Pork Patty
Article in Journal of Agricultural and Food Chemistry (December 2023)
Synephrine, as a scavenger and promoter, cooperates with hesperidin to reduce acrolein levels
Article in Food Chemistry (August 2023)