✦ LIBER ✦

Processing and Impact on Active Components in Food || Behavior of Triazole Fungicide Residues from Barley to Beer

✍ Scribed by Navarro, Simón

Book ID: 126771356
Publisher: Elsevier
Year: 2015
Weight: 257 KB
Category: Article
ISBN: 0124046991
DOI: 10.1016/b978-0-12-404699-3.00063-9

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Processing and Impact on Active Componen

Processing and Impact on Active Components in Food || The Effects of Processing on Gluten from Wheat, Rye, and Barley, and its Detection in Foods

✍ Sharma, Girdhari M. 📂 Article 📅 2015 🏛 Elsevier ⚖ 680 KB

Processing and Impact on Active Componen

Processing and Impact on Active Components in Food || Use of Oak Wood to Enrich Wine with Volatile Compounds

✍ Pérez-Juan, Pedro M. 📂 Article 📅 2015 🏛 Elsevier 🌐 English ⚖ 665 KB

From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of u