Antioxidant Compounds in Traditional Indian Pickles May Prevent the Process-Induced Formation of Benzene. [electronic resource]

By: Contributor(s): Producer: 20160829Description: 123-31 p. digitalISSN:
  • 1944-9097
Subject(s): Online resources: In: Journal of food protection vol. 79
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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