Raven Anai Bough

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Updated: April 22nd, 2025 05:01

2025 article

Characterization of preservation solutions of Spanish black olives and potential for acrylamide formation in processed products

Brenes-Álvarez, M., Johanningsmeier, S. D., Bough, R., Medina, E., & Romero, C. (2025, March 18). Food Control.

By: M. Brenes-Álvarez *, S. Johanningsmeier n, R. Bough n, E. Medina * & C. Romero *

author keywords: Black olive; Amino acids; Phenolic; Acrylamide; Estimation
topics (OpenAlex): Potato Plant Research; Edible Oils Quality and Analysis; Garlic and Onion Studies
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Source: Web Of Science
Added: April 14, 2025

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