Antioxidant Compounds in Traditional Indian Pickles May Prevent the Process-Induced Formation of Benzene

Author： Kharat Mahesh M. Adiani Vanshika Variyar Prasad Sharma Arun Singhal Rekha S.

Publisher： International Association for Food Protection

E-ISSN： 1944-9097|79|1|123-131

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.79, Iss.1, 2016-01, pp. : 123-131

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