Carbon dioxide blanketing impedes the formation of 4-hydroxynonenal and acrylamide during frying. A novel procedure for HNE quantification (Correction)

Category

Published in:

European journal of lipid science and technology
Vol. 113, H. 9 (2011), p. 1172

Volume:

113

No.:

9

Date Issued:

2011

DOI:

10.1002/ejlt.201190025

Language:

English

Type of Resource:

Text

DDC subject of DNB:

540 Chemistry & allied sciences

Institution:

Max Rubner-Institut, Department of Safety and Quality of Cereals

Physical Location:

Bibliothek MRI Detmold