Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/8162| Title: | Impact of oregano and virgin olive oil phenolic compounds on acrylamide content in a model system and fresh potatoes |
| Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
| Keywords: | acrylamide,antioxidant activity,potatoes,oregano,olive oil phenols,processing conditions,antioxidant activity,extracts,variety,storage,foods |
| URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/8162 |
| ISSN: | 0308-8146 |
| Link: | <Go to ISI>://000281010300028 http://ac.els-cdn.com/S0308814610006527/1-s2.0-S0308814610006527-main.pdf?_tid=e2167828-406e-11e3-88d1-00000aab0f26&acdnat=1383033253_d65ac6637016f7c8be74b21983b24b90 |
| Publisher: | Elsevier |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Kotsiou-2010-Impact of oregano an.pdf | 332.02 kB | Adobe PDF | View/Open Request a copy |
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