论文题目：Comparative study of the effects of antioxidants on furan formation during thermal processing in model systems

论文概要：Comparative study of the effects of antioxidants on furan formation during thermal processing in model systems

论文类型：*

第一作者：聂少平

通讯作者：聂少平

参与作者：聂少平

发表期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY

收录情况：*

期刊分区（SCI为中科院分区）：*

影响因子：*

发表日期：2017

卷、期、页：*

ISSN号：*

关键字：Comparative study of the effects of antioxidants on furan formation during thermal processing in model systems

摘要：Comparative study of the effects of antioxidants on furan formation during thermal processing in model systems