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Extract of phenolic compounds obtained from tara (Caesalpinia spinosa) pods can mitigate acrylamide and hydroxymethylfurfural formation of Chilean bread without affecting negatively its sensory attributes

Journal of Food Processing and Technology Pub Date : 2018-09-21 DOI:10.4172/2157-7110-C5-088
pNoel McDermottp
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从塔拉(Caesalpinia spinosa)豆荚中提取的酚类化合物可以减轻智利面包中丙烯酰胺和羟甲基糠醛的形成，而不会对其感官特性产生负面影响
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Journal of Food Processing and Technology
Journal of Food Processing and Technology
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