Impact of storage period and lipid unsaturation on the kinetic of 5-hydroxymethylfurfural and furfural generation in pound cakes.
- DOI
- 10.1016/j.foodchem.2022.134368
- Published
- 2023 Feb 15
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2022.134368,
title = {Impact of storage period and lipid unsaturation on the kinetic of 5-hydroxymethylfurfural and furfural generation in pound cakes.},
author = {Nhouchi Z and Botosoa EP and Chene C and Karoui R},
year = {2023},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2022.134368},
url = {https://doi.org/10.1016/j.foodchem.2022.134368}
}RIS
TY - JOUR TI - Impact of storage period and lipid unsaturation on the kinetic of 5-hydroxymethylfurfural and furfural generation in pound cakes. AU - Nhouchi Z AU - Botosoa EP AU - Chene C AU - Karoui R PY - 2023 JO - Food chemistry DO - 10.1016/j.foodchem.2022.134368 UR - https://doi.org/10.1016/j.foodchem.2022.134368 ER -
APA
Z, N., EP, B., C, C., & R, K. (2023). Impact of storage period and lipid unsaturation on the kinetic of 5-hydroxymethylfurfural and furfural generation in pound cakes.. Food chemistry. https://doi.org/10.1016/j.foodchem.2022.134368
Source records
- pubmed · retrieved 2026-09-26T11:06:31.679Z