Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour

Research output: Contribution to journal › Journal article › Research › peer-review

  • Alan Giovanini de Oliveira Sartori
  • Severino M. Alencar
  • Deborah H. M. Bastos
  • Marisa A. B. Regitano d'Arce
  • Skibsted, Leif Horsfelt
Original languageEnglish
JournalEuropean Food Research and Technology
Volume244
Issue number9
Pages (from-to)1657-1663
Number of pages7
ISSN1438-2377
DOIs
Publication statusPublished - 1 Sep 2018

ID: 200815370