Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems

Author： Mesías Marta Morales Francisco J.

Publisher： MDPI

E-ISSN： 2304-8158|6|2|14-14

ISSN： 2304-8158

Source： Foods, Vol.6, Iss.2, 2017-02, pp. : 14-14

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