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About this Agricultural and Biological Sciences article
Formation and Reduction of 5-Hydroxymethylfurfural at Frying Temperature in Model System as a Function of Amino Acid and Sugar Composition by Kavousi, Parviz; Mirhosseini, Hamed; Ghazali, Hasanah; Ariffin, Abdul Azis is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Kavousi, Parviz; Mirhosseini, Hamed; Ghazali, Hasanah; Ariffin, Abdul Azis
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)
- Published
- 2015
- Field
- Agricultural and Biological Sciences (Life Sciences)
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