Mitigation Studies Based on the Contribution of Chlorides and Acids to the Formation of 3-MCPD, 2-MCPD, and Glycidyl Esters in Palm Oil
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Published in ACS food science & technology (20.08.2021)
Published in ACS food science & technology (20.08.2021)
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Polycyclic aromatic hydrocarbons in coffee brew: Influence of roasting and brewing procedures in two Coffea cultivars
Tfouni, Silvia A.V., Serrate, Camila S., Leme, Fernanda M., Camargo, Monica C.R., Teles, Camila R.A., Cipolli, Kátia M.V.A.B., Furlani, Regina P.Z.
Published in Food science & technology (01.03.2013)
Published in Food science & technology (01.03.2013)
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Polycyclic aromatic hydrocarbons (PAHs) in sugarcane juice
Tfouni, Silvia A.V., Souza, Natali G., Neto, Milton Bertolani, Loredo, Ingrid S.D., Leme, Fernanda M., Furlani, Regina P.Z.
Published in Food chemistry (01.09.2009)
Published in Food chemistry (01.09.2009)
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