## Abstract Veltol® (2‐methyl 3‐hydroxy 4‐pyrone) and Veltol‐Plus® (2‐ethyl 3‐hydroxy 4‐pyrone) are patented flavor ingredients in food products. Only Veltol® can occur naturally, but both Veltol® and Veltol‐Plus® are often added to food products. In order to monitor the use of these compounds in f
Food allergies associated with cereal products
✍ Scribed by B.F.J. Goodwin; P.M. Rawcliffe
- Publisher
- Elsevier Science
- Year
- 1983
- Tongue
- English
- Weight
- 834 KB
- Volume
- 11
- Category
- Article
- ISSN
- 0308-8146
No coin nor oath required. For personal study only.
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