Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/10541| Title: | Effect of standard phenolic compounds and olive oil phenolic extracts on acrylamide formation in an emulsion system |
| Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
| Keywords: | acrylamide,emulsion,phenolic compounds,sterilisation temperature,virgin olive oil,model systems,bamboo leaves,antioxidant,degradation,reduction,oxidation,behavior,kinetics,crisps,bread |
| URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/10541 |
| ISSN: | 0308-8146 |
| Link: | <Go to ISI>://000282500000034 http://ac.els-cdn.com/S0308814610007351/1-s2.0-S0308814610007351-main.pdf?_tid=e4fc4dc4-406e-11e3-b6c3-00000aab0f6b&acdnat=1383033258_0f250d8ce838e82aa5b93098e0c2cab4 |
| Publisher: | Elsevier |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Kotsiou-2011-Effect of standard p.pdf | 477.08 kB | Adobe PDF | View/Open Request a copy |
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